Featured Chef Lenard Rubin

Honey-Paprika Glazed Duck BreastThe career highlights of Lenard Rubin, chef de cuisine of the Marquesa restaurant of the Scottsdale Princess resort in Arizona, reads like a culinary Baedeker. Beginning with the position of chef tournant at the Boston Ritz-Carlton during college, Rubin has spent nearly two decades gathering experience in the kitchens of luxury resorts and hotels in the United States and Russia. Along the way, he expanded his global perspective and enriched his palate with visits to Spain, France, Andorra, Belarussia, Estonia, Uzbekistan, Malaysia, Singapore, Hong Kong, Thailand, Italy, Germany, Austria, England, Holland, Sweden, Canada, Mexico, Cyprus, Egypt, Israel, Jamaica and Turkey.

As a connoisseur of honey, wherever his travels lead him, Chef Rubin enthusiastically samples and returns home with local varietal honeys. (Note: world wide, over 3,000 honeys produced from distinct floral sources have been identified.) During his first conversation with the National Honey Board, Rubin enthused about his interest in honey and described some of remarkable varietals he had discovered in Russia. "The variations in color and flavor make each honey unique and striking. Tasting them, one becomes even the more intrigued with the uses and applications for honey in regional cuisines."

For the past three years, Rubin has focused his attention on the cuisine of Catalonia (northeastern Spain). The menu at the Marquesa is renown for its elegant interpretations of the area’s bold, exciting Mediterranean food. True to the European tradition, Rubin strives for authenticity -- showcasing regional dishes and ingredients -- and adding his own contemporary touch. Therefore, it’s no surprise that honey, highly valued by Catalan cooks and Rubin, figures in the preparations of several of his signature dishes, including including Paprika and Honey Glazed Duck Breast and Southwestern Barbecue Paella.

"The variations in color and flavor make each honey unique and striking. Tasting them, one becomes even the more intrigued with the uses and applications for honey in regional cuisines. "

-- Chef Lenard Rubin

Honey-Paprika Glazed Duck Breast

Yield: 24 Portions

3

lbs., 6 oz. (1-1/2 qts.) honey

3

cups veal stock

3

cups frozen orange juice concentrate, thawed

1-1/2

cups soy sauce

1

cup paprika

12

whole (about 8 oz. each) Muscovy duck breasts, split

 

Salt, as needed

 

Pepper, as needed

 

Olive oil, as needed

Method:

  1. Whisk together honey, stock, orange juice concentrate Soy sauce, and paprika; simmer, stirring frequently, until thick and syrupy. Reserve.
  2. Score the skin of each breast half; reserve.

Per Order:

  1. Season 1 duck breast half with salt and pepper.
  2. Grill, skin-side down, until skin turns golden brown and most of the fat has been rendered.
  3. Turn breast over, continue cook in a 375°F oven about 4 minutes.
  4. Brush with reserved glaze; cook until duck is just firm to the touch, about 2 minutes.
  5. Slice duck; fan out over serving plate.
  6. Drizzle duck with 2 Tablespoons glaze.

Recipe by

Chef Lenard Rubin
Chef de Cuisine, Marquesa

Scottsdale Princess Resort
Scottsdale AZ

(602) 585-4848 x 7316