By Malik Riley, Executive Chef, The American Club November 27, 2013


Back home the weather has turned chilly and the calendar on your desk is also getting thinner. All clues point to the end of another year and that the holiday season is truly upon us. For most of us, this is the time of the year we either look forward to with great gusto or dread because of the family gatherings and the preparations to be made. It doesn’t have to be stressful and we have prepared a special Christmas dinner recipe so you can have a happy holiday season. All ingredients are sponsored by Four Seasons Gourmet Market.


Honey Glazed Chilled Duck Breast With Apple-Vegetable Slaw

Honey Glazed Chilled Duck Breast with Apple Vegetable Slaw


  • 3 Muscovy duck breasts (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 Granny Smith apples (julienned)
  • ½ medium size cabbage (julienned)
  • 80g fine julienned red bell pepper
  • 3 tbsp extra virgin olive oil
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • Special equipment: heavy-bottomed ovenproof skillet


Preheat the oven to 400°F. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Add olive oil honey, soy and vinegar. Marinate for at least one hour. Warm a heavy-bottomed ovenproof skillet over medium heat.


Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes, then thinly slice. Toss cabbage, apples, olive oil, salt and pepper in a bowl. Assemble plate.


Blackberry Vinaigrette (4 servings)


  • 1 tbsp olive oil
  • 1 tbsp minced shallots
  • 1 tsp minced garlic
  • 1 pint fresh blackberries, plus extra for garnish
  • 1/2 cup white balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp red Zinfandel wine
  • 1/2 tsp sugar
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh tarragon
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/2 cup light olive oil


In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and wine and cook until reduced by half, about 30 seconds. Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth. Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour. Garnish with extra blackberries.


Bacon Wrapped Beef Tenderloin Roulade Stuffed with Lobster

Bacon Wrapped Beef Tenderloin Roulade Stuffed with LobsterIngredients

  • 2 rock lobster tails
  • 1 tablespoon vegetable oil
  • 1/4 pound Hickory Smoked bacon, chopped
  • 1/2 cup chopped shallots
  • 3 tablespoons minced celery
  • 2 teaspoons minced garlic
  • 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons minced green onions
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh parsley leaves
  • 1 center-cut beef tenderloin, about 3 1/2 pounds, trimmed and butterflied


Preheat the oven to 400°F. Set up a large steamer. Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes. Remove the lobster tails from the steamer. Cut along the underside of the shell and remove the tail meat whole. Set aside.


In a large skillet, heat 1 tsp of the oil over medium-high heat. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat and cook until it has nearly all evaporated, 1 to 2 minutes. Add bread crumbs. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta and let cool.


Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides. Lay the lobster tails on top of the mixture, going across the beef. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion and tuck in the ends. Roll tightly in plastic wrap and chill until completely cold. Remove from fridge and wrap uniformly with bacon strips in circular pattern. Secure ends with wooed skewers. Tie with kitchen twine every 2 inches. Allow to cool again in refrigerator.


Place in a large heavy roasting pan, rub on all sides with the remaining 2 tsp olive oil, and season lightly with salt and pepper. Place over medium-high heat and sear the meat on all sides, about 6 minutes. Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.


Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Place on a platter, surround with the vegetables, cranberry whipped potatoes. Sauce and serve immediately.


Peppercorn Sauce


  • 4 to 6 tbsp tri-color peppercorns, crushed
  • 4 tbsp butter
  • 2 cups brown stock
  • 4 to 6 tablespoons Dijon mustard
  • 1 cup red wine
  • 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)


Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside. Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it. Pour in the wine. Whisk the Dijon and wine together until combined, and then let it bubble for about 45 seconds. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. 


Chocolate-Praline Bread Butter Pudding, Cinnamon Gelato, with Pistachio Brandy Snap Tuille & Warm Rum Caramel Sauce

Chocolate-Praline DessertIngredients

  • 200gm   sugar
  • 40gm     butter
  • 200gm   milk
  • 200gm   cream
  • 4           eggs
  • 80gm     sugar
  • 5           croissants, thick sliced
  • 60gm     chocolate chips


Boil sugar until caramel stage. Add butter and stir well. Pour on a tray with silicone paper lining to cool down. Once hardened, break into pieces.


Chocolate-Praline Bread Butter Pudding


For bread butter pudding mixture, boil milk and sugar until the sugar dissolves. Add cream and egg, mix well, set aside. Arrange croissant, chocolate chip, and 100g praline in a heat-proof bowl. Pour the mixture over it. Bake in a water bath at 1600C for 1 hour.


Pistachio Brandy Snap Tuille


  • 75gm     sugar
  • 10gm     milk
  • 20gm     glucose
  • 3gm       flour
  • 20gm     butter
  • 25gm     almonds
  • 10gm     pistachios


Boil sugar, milk, glucose, flour and butter. Add almond and pistachio nuts. Pour the mixture in to a tray and bake at 1600C for about 15mins until golden brown. Cut into a long triangle.


Warm Rum Caramel Sauce


  • 150gm   Sugar
  • 100gm   Cream
  • 20gm     Butter
  • 20gm     Myer’s Dark Rum


Boil sugar until caramel stage. Add cream and continue to simmer for about 10mins until thickened. Remove from heat, add butter and rum, mix well. Serve with cinnamon ice cream.