Barham Family Farm Pan-Seared Duck Breast with Grilled Baby Bok Choy and Creamed Mushrooms - 1 of 3 Recipes by Chef Chad Tillman

July 21, 2021 • 0 comments

Barham Family Farm Pan-Seared Duck Breast with Grilled Baby Bok Choy and Creamed Mushrooms - 1 of 3 Recipes by Chef Chad Tillman
Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. See link below. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.
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  • Servings: 2




2 (8-ounce) duck breasts

Salt and pepper, to taste

Vegetable oil, as necessary

8 ounces mixed mushrooms (such as shiitake, portobella, oyster and crimini), sliced

1 shallot, finely diced

1⁄2 cup white wine

1⁄2 cup heavy cream

1 teaspoon sesame oil

½ teaspoon red pepper flakes

1 pound baby bok choy


Using a sharp knife, score the duck skin with a 1-inch cross pattern. Season duck breast with salt and pepper. Heat a tablespoon or so of vegetable oil in a cast-iron skillet and heat over medium heat. Place breasts in the pan and lower heat. Cook 10-12 minutes until the breasts reach internal temp reaches 110 degrees and the skin is browned. Turn and finish breasts until they reach 125 degrees. Remove the duck from the heat to rest for 10 minutes.


In the same skillet, add a couple tablespoons of oil and heat until warm. Add mushrooms and shallot and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until mushrooms are tender. Deglaze the pan with the wine, cooking the mushrooms until the wine is almost gone. Add cream and cook mushroom mixture until reduced by half. Remove creamed mushrooms from the heat and reserve.

In a mixing bowl, combine 2-3 tablespoons oil, sesame oil, salt, pepper and red pepper flakes and coat bok choy . Place bok choy on the grill, or sauté for 3-4 minutes until tender in the pan.

Place a spoonful of creamed mushrooms on the plate and place duck on top. Add bok choy and finish the dish with a touch of finishing salt.


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