CHEF MICHAEL WHITE
Meals on Wheels of Central MD
515 S. Haven Street
Baltimore, MD 21224
443-573-0942
About CHEF MICHAEL WHITE
Michael White has been with Meals on Wheels for five years and is a graduate of Baltimore International Culinary College 1991. Michael began his culinary career with Overlea Caters-Great Occasions under Executive Chef Frank White who quickly promoted him to Sous Chef. After spending ten years executing off premise events in Baltimore’s surrounding landmarks, Michael got involved with Senior Nutrition Program also with Overlea Cateres producing 3000 meals daily. Currently with Meals on Wheels we are producing and delivering over 5000 meals daily In Baltimore City and the surrounding counties.
A recipe from CHEF MICHAEL WHITE…
Roasted Breast of Duck on a Wild Rice Pancake with a Raspberry Sauce
Wild Rice Pancakes
1 cup wild rice
2 2/3 cups water
1 teaspoon salt
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 cup finely diced onion
1/3 cup finely chopped green scallion
3/4 teaspoon dried thyme
3 tablespoons unsalted butter
2 large eggs
3/4 cup milk
1 cup all purpose flour
Vegetable oil for brushing the griddle or pan
Preparation
In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all water is absorbed. Transfer the rice to a large bowl and let cool. In a heavy skillet sauté the carrot, celery, onion, scallion and thyme in butter until the carrot is tender, transfer to a bowl to cool. In a small bowl whisk together the eggs & milk, then add wet mix to rice and stir in the flour and salt & pepper to taste. Heat griddle over moderately high heat, brush surface of griddle with oil. Working in batches, scoop the batter onto the griddle by 1/4 cup measures, flatten the pancake slightly, and cook them for 2 to 3 minutes on each side, or until they are golden brown.
Duck Breast & Raspberry Sauce
4 full duck breast split into halves
Salt & pepper
2 cups chicken stock
2 cloves minced garlic
1/2 cup seedless raspberry jam
1/2 cup red wine, preferably Cabernet Sauvignon
1 teaspoon finely chopped sage
1 tablespoon olive oil
4 tablespoon unsalted butter, room temperature
Preparation
Sauté garlic in olive oil for one minute, then add the wine and reduce by half, stir in the jam & chicken stock, reduce the mixture by 1/3. Add the sage & pepper to taste stir in butter and set aside.
Lightly salt & pepper the duck and place skin side down in a sauté pan heated to medium heat. Cook slowly for about 10 to 15 minutes until the skin is brown and some of the fat has been rendered out. If you do this step too quickly, the fat will not render out, but will be seared under the skin. Remove from pan and roast on rack in a roasting pan for 10 to 15 minutes until medium rare. Remove from the oven and allow the duck to rest for 5 minutes. Slice against the grain on an angle.