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The Honeysuckle's Braised Duck Tacos

Executive Chef Jim O’Connor from The Honeysuckle made Braised Duck Tacos and previewed the Franklin Wine Festival.

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Executive Chef Jim O’Connor made Braised Duck Tacos with Bourbon-Raisin Chutney, Maple-Mustard Seeds and talked about the Franklin Wine Festival. (see recipe below) The Honeysuckle is located in the Cool Springs area. For more information, visit www.thehoneysuckle.com. The Honeysuckle is participating in the Franklin Wine Festival, where patrons can to taste over 300 wines from around the world, paired with food from more than 30 of Middle Tennessee's best restaurants. The event is from 7pm-10pm on Friday, October 13 at The Factory at Franklin, with NewsChannel 5's Vicki yates as the Emcee. Get tickets and more information at www.franklinwinefestival.com.

Braised Duck Tacos with Bourbon-Raisin Chutney, Maple-Mustard Seeds

Braised Duck

· 1 Whole Duck

· 2 Carrots

· 1 Onion

· 5 Stalks of Celery

· Orange Juice

· Soy Sauce

· Chicken Stock or Duck Stock

· Thyme

· Cinnamon Stick

· 2 Bay Leaf

· 1 Orange

Method

1. Salt and Pepper the Duck

2. Stuff the cavity with Oranges

3. Sautee and caramelize the Onions, Carrots, Celery

4. Deglaze with Soy, Orange Juice, Stock

5. Add Herbs and cover with foil

6. Cook at 325 Degrees F for 3-3.5 Hours, until tender

7. Pull Duck and Reserve

8. Serve on Crispy Wonton Taco

Bourbon-Raisin Chutney

· 1 Cup Bourbon

· 2 Shallots (Small Diced)

· 1 Cup Raisins

· 1 Cup Golden Raisins

· ½ Cup Dried Cranberries

· 2 Tablespoons Honey

· 1 Bunch Fresh Thyme

Method

1. Add 1 T Oil

2. Sautee Shallots

3. Add Fruit

4. Deglaze with bourbon

5. Add Honey

6. Finish with Herbs

Maple Mustard Seeds

· 1 C Yellow Mustard Seeds

· 4 T Maple Syrup

· ¼ C Apple Cider Vinegar

Method

1. Heat up Maple Syrup and Vinegar

2. Pour over Mustard Seeds

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The Honeysuckle's Braised Duck Tacos

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