Chef Tre Wilcox
Abacus | Dallas

Wilcox is a self-confident chef running the kitchen at Abacus who’s not afraid to discuss how corporate training for a national food chain shaped his skills as a leader. But it's his skills in the kitchen that truly impress: every element on the plate is cooked precisely to point—from the starring protein to the minutia of the pearl onion garnish. Garnishes are always functional and no unnecessary elements find their way to the plate. Tre's dishes, like his duck, which shows off not one but three perfect cooking techniques as well as a sensible, pleasing geometry, are driven by an obvious passion for food and showmanship. Tre arrived at Abacus by way of corporate training but credits mentor Kent Rathbun with polishing his skills as a cook.

Duck Three Ways: Hudson Valley Foie Gras, Crispy Duck Breast and Confit Crêpe with Huckleberry Maple Syrup
Chef Tre Wilcox of Abacus – Dallas, TX
Adapted by StarChefs.com

Yields: 4 Servings

Ingredients:

Method:

For the Syrup:
In a small sauce pot combine ½ cup of the huckleberries with the other ingredients and bring to simmer. Cook for eight to ten minutes over medium high heat. Strain through fine mesh strainer, add remaining huckleberries, and set aside to cool.

For the Duck Breast:
Season duck breast on both sides and place into a saute pan skin-side down. Cook over medium low heat for 10-12 minutes, or until skin is crispy. Once skin is crispy turn over duck breast and continue to cook for one more minute. Remove from heat allow five minutes to rest, then slice breast into eight pieces.

For the Confit Crêpes:
Using a medium-size saute pan saute duck meat with duck demi glace over medium high heat. Add butter, salt and pepper lower heat a cook for one minute. Split up between each crêpe, roll up each crêpe forming a triangle shape. Keep warm till time to serve.

For the Hudson Valley Foie Gras:
Preheat oven to 450. Using a medium size saute pan, heat pan for at least three to four min. over high heat. Season foie gras with salt and pepper, sear each piece quickly for 20 seconds. Turn over when foie gras has nice brown color, place in oven and continue to cook for three minutes. When foie gras is soft in center remove each piece on place on dry paper towels.

For the Basil Oil:
Combine basil and oil in a bar blender, blend till smooth and strain through fine mesh strainer.

To Assemble and Serve:
In a small bowl whisk together vinegar and olive oil, season with salt. Light dress micro greens and season with a dash a salt. In the center of four large plates drizzle syrup onto each plate. Place one crêpe in center of plate, lay two slices of duck breast against crêpe and put one piece of foie gras next to the duck breast. Drizzle basil oil around and garnish with micro greens.