In the February issue of TLP, you’ll get toasty with various renditions of bready snacks from Chef Blair Machado of The Park Cafe in Charleston, South Carolina. The neighborhood spot is undeniably one of the city’s most popular for breakfast and lunch, but we’ve discovered a super secret: their dinners just crush it. Chef Machado is an accomplished butcher and has the magic touch with both meats and his beautifully prepared vegetables. And wow on that wine list.
recipe 
yields
16 servings
16 7-ounce duck breasts
Bacon and Currant Braised Cabbage (recipe follows)
Poached Carrots (recipe follows)
Orange Chili Glaze (recipe follows)
1 pound bacon, ground
6 cups diced onions
10 garlic cloves, chopped
3 ounces brown sugar
½ cup maple syrup
3 cups coffee
1 5-pound purple cabbage-sliced thin
1 cup currants
1 cup apple cider vinegar
1 teaspoon hot sauce
8 ounces peeled and sliced carrot, cut ¼-inch thick
1 tablespoon extra virgin olive oil
2 cloves garlic, whole,¼ sprig rosemary
3 sprigs thyme
½ teaspoon salt
4 cups orange juice
1 tablespoon sambal oelek
2 cups chicken stock
1 tablespoon Worcestershire sauce
ingredients
Bacon and Currant Braised Cabbage
Poached Carrots
Orange Chili Glaze
steps
- Use tip of sharp boning knife to score skin side of duck breast.
- Place large sauté pan over medium-high heat, and place duck skin-side down in pan. Sear until golden brown and crispy, approximately 4 minutes. Turn over and sear for another 3 to 4 minutes on other side until medium rare. Remove from pan, and let rest.
- To assemble, place spoonful of Bacon and Currant Braised Cabbage on plate then scatter Poached Carrots over top. Slice duck and shingle on top of cabbage. Top with Orange Chili Glaze.
Bacon and Currant Braised Cabbage
- Cook bacon until crispy in large sauté pan over medium heat. Remove from pan, and strain.
- Add onions and garlic to bacon fat in pan, and sweat for 3 minutes.
- Add sugar, syrup and coffee to pan, then bring to a simmer.
- Add cabbage and cook on medium heat until tender, stirring every few minutes.
- Finish with currants, vinegar, and hot sauce.
Poached Carrots
Blanch carrots in salted boiling water for 1 minute. Drain carrots, and then sauté with remaining ingredients until tender.
Orange Chili Glaze
- In medium sauce pan reduce orange juice to a syrup.
- Add chicken stock, sambal oelek and Worcestershire sauce to pot, and stir to combine.
Date Published: 02.18.16
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- From Chef Blair Machado of Park Café in Charleston, South Carolina
