MICHELIN Guide Collaboration
Chef Michael Cimarusti
Indulge in a culinary masterpiece with Chef Michael Cimarusti’s duck with citrus sauce and golden beets. The chef of two Michelin stars restaurant Providence shares his delectable recipe that artfully showcases seasonal ingredients sourced from the restaurant’s rooftop garden.
DUCK WITH CITRUS SAUCE AND GOLDEN BEETS PAIRED WITH RÉMY MARTIN XO BY CHEF MICHAEL CIMARUSTI
About Chef Michael Cimarusti
At his award-winning seafood-focused culinary concepts, Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish.
Cimarusti’s acclaimed restaurant Providence, a bastion of Los Angeles fine dining for almost two decades, has yielded numerous James Beard Award nominations and two highly coveted Michelin stars for over a decade, and a newly minted Michelin Green Star. Located in the heart of West Hollywood, Connie and Ted’s pays homage to Cimarusti’s grandparents and the simple, honest seafood cookery of New England.
“Seafood has inspired me in a personal way from the very start,” Cimarusti says. “It is my duty to staunchly support its conservation and best practices, and it’s my privilege to have the opportunity to showcase it on a nightly basis.”
His path for a storied culinary career was spurred from experience in his youth: fishing with his grandfather and learning of his Italian heritage from his grandmother’s and great-grandmother’s cooking.
Today, Cimarusti, Echiverri, and Co-Owner/General Manager Donato Poto operate two distinctive concepts across Los Angeles: Providence and Connie & Ted’s. Outside of his restaurants, Michael actively supports the Special Olympics and always finds time to go fishing with his two children and wife, Crisi.
Your impression of Rémy Martin XO?
Full disclosure: I’m not normally a Cognac drinker, but I was so impressed with the whole lineup of Rémy Martin that I could possibly be a convert? What struck me most was the balance and elegance of the products, especially the Rémy Martin XO.
Why did you use this product, and not another one from our range?
It’s really all about the complexity. Rémy Martin XO has so many layers of flavor that it makes it a perfect pairing for a savory dish.
“Rémy Martin XO has so many layers of flavor that it makes it a perfect pairing for a savory dish.”
DUCK WITH CITRUS SAUCE AND GOLDEN BEETS PAIRED WITH RÉMY MARTIN XO BY CHEF MICHAEL CIMARUSTI
INGREDIENTS
Roasted Beets
1 medium-sized golden beet
Olive oil as needed
Sea salt to taste
1 bunch of thyme
Zest of oranges as needed
Duck Breast
2 pieces of duck breasts
Sea salt to taste
Black pepper to taste
Citrus Sauce
2 oranges
3 mandarins
Sea salt to taste
White soy to taste
Butter as needed
Spinach
1 bunch of spinach
Olive oil as needed
Sea salt to taste
Whole clove of garlic
Method
Step 1:
Roasting the beets
Preheating oven to 177°C, wash and season the beets, then wrap them in foil with olive oil, thyme, and orange zest.
Roasting for about an hour until tender, allow them to cool, peel, and slice into wedges for serving.
Step 2:
Making the citrus sauce
Juicing the oranges and mandarins, then combine them in a saucepan and simmer until thickened.
Season with sea salt, with soy and butter.
Strain the sauce and keep it warm for serving.
Step 3:
Cooking the duck breast
Seasoning duck breasts with sea salt and freshly ground pepper, scoring them, and placing them in a skillet to render fat, pressing down to expedite.
Spooning fat over breasts as they cook, transferring to the oven for 4 minutes without flipping.
Resting on a rack for 5 minutes before slicing.
Step 4:
Finishing the dish
Brushing beet wedges with citrus sauce and warming in the oven.
Lightly sautéed spinach with olive oil and garlic, seasoning with salt, and setting aside on a paper towel.
Slicing duck breasts and letting them drain on the paper towel, seasoning with salt.
Step 5:
Serving the dish
Placing a slice of the duck breast in the center of each plate and surrounding it with three sections of beet and a couple of leaves of sautéed spinach.
Drizzling the plate with the citrus sauce.
Serve with Rémy Martin XO.
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