THE Dish: David Burke's creative American cuisine

On "The Dish," chef David Burke prepared Roast Duck with Sweet Potato Puree and Garlicky Spinach, on "CBS This Morning: Saturday," July 14, 2012.

(CBS News) NEW YORK - World-renowned chef and cookbook author David Burke is known for his innovative and creative approach to cooking. He is the executive chef and owner of seven restaurants, including David Burke Townhouse and David Burke Kitchen, at The James, in New York City. He has been inducted in to the "Who's Who of Food and Beverage in America" by the James Beard Foundation, and has also received the Contribution to American Cuisine award by star chefs. He is also the author of two cookbooks, "Cooling with David Burke" and "David Burke's New American Classics."

On "CBS This Morning: Saturday," Burke offered the recipe for his ultimate dish: Roast Duck with Sweet Potato Puree and Garlicky Spinach.

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Soy-Honey Roast Duck

Serves 6


  • 3 cups soy sauce
  • 1 cup honey
  • 1/2 cup water
  • 1/2 cup chopped cilantro
  • 3 cloves garlic, crushed
  • 2 star anise
  • 1/2 inch piece ginger, peeled and crushed
  • 2 4-pound Long Island ducks, thoroughly rinsed and patted dry
  • 1 tablespoon peanut oil
  • 1/2 cup minced shallots
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 small onion, julienned
  • 1 cup julienned celery
  • 1 cup julienned carrots
  • 1/2 cup sliced shiitake mushroom caps
  • 2 tablespoons chopped scallions, including some of the green part
  • Coarse salt and freshly ground black pepper
  • Cracked Pepper Pineapple Rings (recipe follows)


Combine the soy sauce, honey, water, cilantro, garlic, star anise, and ginger in a deep, non-reactive container large enough to hold the 2 ducks. Add the ducks, making sure that they are covered with the marinade. Cover and refrigerate for 12 hours.

Preheat the oven to 325 degrees.

Remove the ducks from the marinade and place them on a wire rack in a roasting pan. Cover with aluminum foil and place in the preheated oven. Roast the ducks for 1 hour, or until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 165 degrees. If the skin is not crisping, lift off the aluminum foil for the last 15 minutes of roasting.

Place the marinade in a small saucepan over medium heat and bring it to a boil. Immediately remove it from the heat and set aside.

About 15 minutes before the ducks are ready, prepare the stir-fry. Heat the oil in a large wok over medium-high heat. Add the shallots and minced garlic and allow them to sweat for about 4 minutes, or until the vegetables are translucent. Add the minced ginger and saute it for about 2 minutes, or just until the ginger has softened slightly. Add the onion, celery, and carrots and stir-fry them for 2 minutes. Raise the heat to high and add the mushrooms and chicken stock. Stir-fry vigorously to help the liquid evaporate. Add about 1/4 cup of the reserved marinade and again stir-fry vigorously to deglaze the pan. Stir in the snow peas and remove the mixture from the heat. Stir in the chopped scallions along with salt and pepper to taste.

Using a chef's knife, cut the duck into eight pieces; 2 thighs, 2 legs, and the 2 breasts cut in half. Place a mound of the stir-fried vegetables into the center of each of six dinner plates. Place a piece of duck on top of the vegetables and then a pineapple ring on top. Drizzle some of the reserved marinade around the edge of the plate and serve immediately.

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