THE Dish: Scott Conant's savory Spiced Duck

Award-winning celebrity chef Scott Conant has six restaurants in the U.S. and Canada, including New York's Scarpetta. He opened four of them in 2010 alone.

Scott joined "CBS This Morning: Saturday" with his ultimate dish: Spiced Duck with Lentils, Cotechino, Butternut Squash and Apple Mostarda

Besides his chef's hat, Scott wears many others -- he's a cookbook author and TV personality. But while he's got a lot on his plate, he's most widely known as the motivating force behind the Scarpetta brand.

Scott's love affair with food began when he was young -- he started cooking classes at age 11, and later attended the Culinary Institute of America, according to his official bio. After graduating, he studied pastry in Munich, Germany. He then came to New York City to work as a sous chef at San Domenico (a New York Times three-star-rated restaurant).

Scott has penned two cookbooks: "Scott Conant's New Italian Cooking" in 2005, and "Bold Italian" in 2008.

Enjoy all our recipes!

SCOTT'S RECIPES:

SPICED DUCK WITH LENTILS, COTECHINO, BUTTERNUT SQUASH AND APPLE MOSTARDA

FALL DUCK SPICE MIX

• 8pc Cinnamon
• 2T Coriander
• 2T Fennel
• 1T Cumin
• 1T Anise (not star anise)
• 2t Chili Flake

1. Toast all together

2. Place in blender and grind to powder

LENTILS

1 Box lentils
2pc Cotechino
3C Shallots Sliced
1-1/2 C Carrots, Diced
1-1/2 C Celery, Diced
Brown Chicken Stock
4cl Garlic cloves
Sachet of thyme and rosemary
1T Duck Spice

2. Add remaining ingredients and cover with brown chicken stock

3. Slowly simmer till lentils are cooked.

4. Then reduce adding more brown chicken if necessary till sticky.

5. Finish with a little of the duck spice

For more, go to Page 2.

SQUASH PUREE

• 2ea Butter Nut Squash
• To taste Mustard Oil
• 2 sprigs Sage and Rosemary

1. Cut squash in half, season, and roast in oven with herbs till soft.

2. Scoop out flesh, strain and reduce liquid then recombine

3. Puree in blender adding a little mustard oil.

4. Chill and reserve

APPLE MOSTARDA

Sachet:

• 5 cloves
• 1 cinnamon broken in half
• 1 tbsp mustard seeds
• 1 sprig of rosemary
• 2 Star Anise
• 1 Bay Leaf
• 4 1/2 pounds of Fiji apples cut into small dice
• 3 c of apple cider
• 1/4 c of brunoise ginger
• 1/2 c of cider vinegar
• 1/4 c dark brown sugar
• 1/2 c of dried cranberries
• 2 1/4 tsp of salt
• 2 tsp of peppercino - ground in coffee grinder
• 2 tbsp of bloomed mustard seeds
• 1/4 c of mustard oil

1. Take all ingredients except for apples and bring to a boil.

2. Add apples and lower to simmer. Cook until apples are tender.

3. Once tender add mustard seeds and mustard oil. Cool down.

4. Reserve for service

SAUCE FOR DUCK

• 4qt Brown Chicken Reduction
• 1qt Shallots
• 1qt Apple Cider
• 1pt port
• 1tsp Duck Spices
• 2spr Thyme

1. Caramelize the shallots slowly, then add the spices and thyme to Toast.

2. Add the port and apple cider, then reduce till almost dry.

3. Add the Brown Chicken Stock, and simmer for 30 minutes.

4. Strain sauce, check for seasoning, then chill and reserve

TO SERVE

Duck Breast

Duck Spice Mix

Squash Puree

Lentils with Cotechino

Roasted Turnips

Apple Mostarda

Duck Sauce

Coat Flesh of Duck Breast with Spice Mix and let marinate overnight.

Render Duck breast till skin is crispy and cook till medium rare.

Warm Separately, Sauce, Puree, and Lentils.

Plate puree on plate then lentils, turnips.

Slice Duck and place on top.

Finish with apple Mostarda, and Sauce

ROSEMARY BRAISED LENTILS

• 2 Boxes Lentils, Green De Puy
• 1can Plum Tomatoes, Pureed
• 2C Shallots, Brunoise
• 1/2C Garlic, Chopped fine
• 1/2C Rosemary, Chopped
• t.t. Chili Flakes
• as needed Olive Oil
• t.t Salt

1. Cover the lentils with cold water in a pot and season with salt.

2. Bring to a simmer and cook till all dente. Drain and Reserve liquid

3. Combine, Shallots, rosemary, chili flakes, and just cover with olive oil.

4. Cook Slowly until shallots are well browned.

5. Add Garlic and cook until tender and starting to color.

6. Add Tomato, and cook until it thickens and darkens slightly.

7. Add Lentils and finish cooking till tender, but still holding their shape. Use reserved liquid from lentils to thin out

8. Season and reserve

TO SERVE

Broccoli Rabe, Blanched and Sauteed with Garlic and Shallots

Oven Dried Tomatoes, warmed with olive oil and Chives

Rosemary Braised Lentils, warmed

Chive Oil

Pea Shoots

In a ring mold layer components.

First Lentils, then Broccoli Rabe, then Tomatoes.

Finish by dressing with chive oil and pea shoots

CREAMY POLENTA WITH FRICASSEE OF MUSHROOMS

CREAMY POLENTA

Makes 4 to 6 servings

Prep time: 30 minutes

Cook time: Approx 3 hours unattended cook time

• 2 cups heavy cream
• 2 cup milk
• 1 1/2 teaspoons kosher salt, more to taste
• 2/3 cup cornmeal, preferably coarse ground
• 1 tablespoon unsalted butter
• 2 tablespoons freshly grated Grana Padano or Parmigiano-Reggiano
• 1 teaspoon chopped fresh chives

In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt, and whisk the cream and milk until quite frothy.

Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, switch to a wooden spoon and stir every 5 minutes or so, until the cornmeal is completely cooked and quite tender, about 2-1/2 to 3-1/2 hours. It may seem very thin initially, but it will gradually thicken. As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.

Just before serving, stir in the butter, the Grana Padano, and the chives. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.

DRINK:

Scarpetta Restaurants Signature Cocktail

SAN REMO

Ingredients

• 1 1/2 oz Carpano Antica
• 1 oz St. Germain
• 1 oz Campari
• 1/2 oz Bourbon (any kind)
• 1 oz Orange Juice
• 1/2 Lime, squeezed
• Orange

Mix ingredients in shaker with ice. Shake well and strain over ice in rocks glass. Garnish with orange twist.