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Recipes by Chef Christopher Koetke, CEC, CCE
Five-Spice Grilled Duck Breast with Asian BBQ Sauce
Asian BBQ Sauce
Ratatouille Melts
Serves 4
4 boneless skinless duck breasts 1 garlic clove, minced
2 teas. finely grated orange zest 1-1/2 teas. five spice mix
1-1/2 teas. salt 1/4 teas. black pepper
Combine garlic, orange zest, five spice, salt and pepper with duck breasts. Let marinate in
refrigerator for 4-24 hours. Grill duck breasts over high heat. Turn the breasts and liberally brush
Asian BBQ sauce on top. Grill until breasts are 150-155 internal temperature. While breast are
cooking, grill green onions over high heat until they begin to soften (about 2 minutes). Serve with
duck breasts. Additional Asian BBQ sauce (perhaps thinned with a little water) can be served on
the side.
Serves 3-4
2 Tbles. oyster sauce 6 Tbles. hoisin sauce
1/4 teas. Tabasco 2 Tbles. orange juice
1 teas. sesame oil
Mix ingredients together until blended. Store covered in refrigerator until needed.
Serves 3-4
2 zucchini, diced (about 3 cups) 1 medium eggplant, diced (about 4 cups)
1 large red pepper, diced (about 1-1/2 cups) 1 large onion, finely diced (about 1-1/2 cups)
4 garlic cloves, minced 4 large tomatoes, seeded and diced
1/2 to 3/4 cup extra virgin olive oil 1-1/2 teas. salt
1/2 teas. black pepper 1/3 cup Parmesan cheese
2 cups grated Mozzarella cheese 1/2 cup chopped fresh basil
1 foot long French bread
In a large sauté pan, sauté zucchini over high heat in 2 Tbles. olive oil. Cook until zucchini are
lightly browned and softened. Set aside in a bowl. Sauté eggplant over high heat in 3-4 Tbles.
olive oil until lightly browned and softened. Add to bowl. In the same sauté pan, sauté red pepper
over moderate heat in 2 Tbles. olive oil. Cook until red peppers are lightly browned and softened.
Add to bowl. Sauté onions in 3 Tbles. olive oil until translucent, add garlic, cook 2 more minutes.
Add zucchini, eggplant and red pepper. Reduce heat and cook 15 minutes, or until all ingredients
are very soft. Season with salt and pepper. (At this point, ratatouille can be chilled and reheated
when necessary). Cut bread in half lengthwise. Scoop out center of bread so that it looks like a
boat. Fill bread with hot ratatouille. Sprinkle with Basil, Parmesan and Mozzarella. Place filled
breads over low heat. Cover grill and cook until cheese is melted and bread is toasted.
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