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
Chef Tre Wilcox of Abacus – Dallas, TX
Adapted by StarChefs.com
Yields: 4 Servings
- 3/4 cup huckleberries
- 1/2 cup maple syrup
- 2 Tablespoons balsamic vinegar
- 1 teaspoon cornstarch
- 1 6-ounce duck breast, skin-on
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ¼ cup duck confit, off the bone, shredded
- 1 Tablespoon duck demi-glace
- 1/3 Tablespoon unsalted butter
- Salt and pepper
- 4 crêpes, halved
Hudson Valley Foie Gras:
- 4 2.5-ounce pieces Hudson Valley foie gras, cleaned
- Salt and pepper, to taste
- 1 cup basil leaves, stemmed
- ½ cup canola oil
To Assemble and Serve:
- ½ Tablespoon ice wine vinegar
- 3 Tablespoons extra virgin olive oil
- Kosher salt
- ¼ cup micro greens
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
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.