My second GOLD STAR dish!

I love the holidays. The weather is a bit colder and it is the perfect time to indulge. Growing up, fowl and other birds alike were a rarity. However, as I got older, my love for such game grew and as a cook at fine dining establishments, they became a staple. This dish represents the essence of the holidays; apples, herbs, brown butter, brussels sprouts, duck, ginger... all wonderful warming elements that will surely put a smile on your face.

Dish: Gabe's roasted Duck with Brussels Sprouts, Chanterelle Mushrooms, Apple, Herb and Aromatic Ginger
Sauce

Ingredients:
3 ea duck breast, scored
3 ea apple (granny smith), (puree)
3 sprigs, rosemary (puree)
3 sprigs thyme (puree)
1/8 cup brown butter (puree)
¼ cup prosecco
6 ea Brussels sprouts, separate petals
¼ lb chanterelle mushrooms, cut in fourths
1 tbsp butter
2 sprigs thyme
2 tbsp ginger, minced
¼ cup honey
1/8 cup red wine vinegar
3 tbsp butter
2 tbsp veal jus

Directions:
Duck:
Score duck skin lengthwise. Season with salt and cook skin down in a cold pan over medium heat. Cook until skin is crisp and fat is rendered out. Continue to pour off fat. Put in over at 350F until medium rare about 7 min. Let cook on rack.

Apple puree:
Steam apple in a little bit of prosecco until soft. Add cubes of butter to a hot pan with herbs and smoke until brown. Pour into cool pan to stop from over browning, place apples in a blender and puree, adding brown butter (no herbs). Season with salt and pepper.

Brussels sprouts:
Cut off stems and separate into petals. Fry at 375F until golden. Place onto paper towel and salt them.

Mushrooms:
Clean by scraping down the stem. Cut into fourths. Put pan over medium heat. Add rendered duck fat. When hot, add the mushrooms. When golden, add butter, herbs, salt & pepper. Season.

Sauce:
Caramelize honey and ginger, add red wine vinegar and jus. Strain and whisk in butter.

Assembly: Put a swoosh of apple puree, then add mushrooms around plate. Slice duck and garnish with Brussels petals. Glaze meat with sauce.