Summertime indulgence

July 17 - When you think of rich and creamy foods, the first thing that pops into your mind is probably — that can’t be good for me. But luckily that’s not always true. According to Rocco Dispirito, owner and chef of the Union Pacific restaurant in New York City, if you know what to eat and how to prepare it, there’s no problem. Check out his recipes for grilled pekin duck, summertime risotto and supersweet pineapple with chocolate foam below.

GRILLED PEKIN DUCK

Yield: 4 servings

INGREDIENTS

4 White Pekin duck breasts, fat removed and trimmed of any silver skin

1/4 cup fennel seeds, ground finely in spice grinder

Leaves from 10 sprigs lemon thyme, finely chopped

Salt and pepper

DIRECTIONS

In a small bowl, combine fennel seeds and chopped lemon thyme. Season both sides of duck breasts with salt and pepper. Sprinkle an even coating of the spice mixture on both sides of breasts and gently pat it on so it adheres to meat.

Put duck breasts in individual sous vide bags, or triple wrap with Saran wrap. Submerge sealed bags in 128 degree water for about 30 minutes, or until breasts reach an internal temperature of 115F (medium rare) to 160F (well done).

Remove bags from water and take out breasts. Quickly sear breasts on a preheated grill. Be careful not to overcook while grilling as breasts have already been cooked in vacuum seal method. Slice and serve with Summertime Risotto.

SUMMERTIME RISOTTO

Yield: 4 servings

INGREDIENTS

2 ripe beefsteak tomatoes

4 cups chicken stock

2 cup Temaki gold sushi rice

Salt and pepper to taste

4 lobes shallot, chopped

1 cup dry white wine

12 baby carrots

1 cup spring peas

1/2 cup haricot verts, sliced on a bias

1/2 cup wax beans, sliced on a bias

6 zucchini flowers, pickled

1 cup Parmigiano Reggiano, grated

DIRECTIONS

The day before making the risotto, cut the beefsteak tomatoes in half along their equator and season liberally with salt and pepper. Preheat oven to 150 degrees, or oven’s lowest setting. Lay beefsteaks, cut side up, on baking pan lined with foil, and allow to dry overnight in low oven, about 8 hours. They should appear slightly shriveled and dried out, but should still be pliable. Puree in blender until smooth, adding just enough water to get blade moving. Set puree aside while you prepare risotto.

Heat chicken stock in a saucepan and keep warm.

Heat a large sautoir over medium heat. Add the rice and toast for about 5 minutes, or until grains are hot to the touch but not browned. Season with salt and pepper. Sprinkle chopped shallots over rice and deglaze with white wine. Allow wine to boil and begin to reduce, then add 1 cup of the warm chicken stock and stir. Stir constantly while stock is absorbed by the rice, adding the rest of the stock gradually over medium heat until the risotto is cooked through but not mushy.

Off heat, stir in 1/2 cup of tomato puree. Gently stir in summer vegetables. Add Parmigiano and stir briskly until cheese has melted and vegetables are heated through. Check seasoning. Serve immediately or keep warm.

SUPERSWEET PINEAPPLE WITH CHOCOLATE FOAM

Yield: 4 servings

INGREDIENTS

1 ripe golden pineapple

1/2 cup unsweetened cocoa

1 cup skim milk

DIRECTIONS

Preheat charcoal grill or grill pan.Cut pineapple into chunky triangles. Grill pineapple on both sides over medium heat until it is marked by the grill but not burned. Arrange casually on a serving platter and set aside.

With a whisk, combine cocoa and skim milk until cocoa is dissolved and no lumps remain. Using a coffee filter, strain cocoa mixture over an empty container. Do not force cocoa milk through; simply let it drip through Froth resulting strained mixture in a mini-frother and spoon chocolate froth over and around grilled pineapple.

---

Rocco Dispirito is the owner and chef Union Pacific Restaurant in New York City. Recipes provided by Rocco Dispirito. Copyright 2001. All rights reserved