Award-winning Chef Donnie Ferneau
Donnie is the executive chef and owner of Ferneau's on Kavanaugh in Little Rock. He's donating his time and talent during the month of May to help some lucky viewers figure out how to make the most of what's in their pantry.
When he visited the Jaros's this week, he prepared dinner with the caveat that he could only cook what was in their pantry and/or refrigerator.
Donnie prepared a wild duck breast with bacon, fresh sauteed mushrooms and Granny Smith apples served with a root beer au jus.
After chopping the bacon and cooking in a light olive oil, Donnie added 6 duck breasts seasoned with an herbal blend from Rendezvous Restaurant in Memphis. He lightly seared the duck, removing it after browning it on both sides. He then added the sliced apple and mushrooms, sauteing them before adding about a half cup of root beer and simmering. He placed the duck back in the pan, simmered a few minutes more before finishing it an oven that had been pre-heated to 350 degrees. He says it only needed to remain in the oven for about 3-5 minutes.
The side dish consisted of boil-in-the-bag rice, prepared as indicated on the package; combined with two cans of sweet kernel corn that had been seasoned with black pepper and a little Louisiana style hot sauce, two TB of cream cheese, 3 slices of Swiss cheese and about 3 TB Parmesan cheese. He called it a "sweet corn risotto."
Donnie plated the risotto, placing a duck breast on the side and topping it with the mushroom, apple, root beer mix.
Erin Jaros, who submitted the entry for Donnie to come to her house, said in addition to preparing a tasty meal, he also achieved a significant feat - winning over her daughter Katie - because she says Katie is very picky and seemed to genuinely enjoy the meal. Erin gave Donnie 7 out 7 stars.
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