COOK OF THE WEEK: Mason Walker recipes

By NEMS Daily Journal

Wild Duck
3 to 4 tablespoons Kikkoman soy sauce
1⁄2 cup Shiraz wine
Black and white pepper
Minced onion
Minced garlic
8 duck breast halves
2 tablespoons olive oil
1⁄2 onion, vertically sliced
1 jalapeño pepper, seeded and diced

3 ounces cream cheese
1 jalapeño pepper, seeded and diced
2 teaspoons fresh chopped rosemary
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped mint leaves
Combine soy sauce, wine, spices, onion and garlic. Add duck and marinate up to 24 hours in the refrigerator.
When ready to cook, heat olive oil in a skillet over medium heat. Add onion and jalapeño and cook for 1 to 2 minutes. Remove duck from marinade, put in hot oil and cook for about 3 minutes on each side.
Meanwhile, combine cream cheese, jalapeño and fresh herbs. Make a shallow slit in each breast and stuff with some of the topping, leaving a dollop on top of each breast. Put skillet in oven and cook about 5 minutes at 450 degrees. Serve immediately.
Note: You can also make this recipe using beef tenderloin medallions, pork tenderloin medallions or chicken breast medallions. (The duck breast halves weigh only 2 to 3 ounces each.)

Mushroom and Fennel Salad
1 large shallot, vertically sliced
2 tablespoons balsamic vinegar
8 ounces fresh mushrooms, sliced
1 fennel bulb, thinly sliced
Handful of rough-torn parsley
Zest of 1 lemon
Olive oil and balsamic vinegar
Curls of Parmesan cheese
Fennel fronds
Combine shallots and balsamic vinegar in a bowl and let marinate for 30 minutes.
In a serving bowl, layer mushrooms, fennel, parsley, lemon zest and marinated shallots. Drizzle with a little olive oil and balsamic vinegar and toss to combine. Garnish with shaved Parmesan curls and fennel fronds.

Portuguese Chicken with Chorizo and Shrimp
6 to 8 chicken thighs
Olive oil
1 pound chorizo sausage
1 bag fingerling potatoes, sliced
1 onion, diced
2 red bell peppers, diced
6 cloves garlic, minced
8 leaves of kale, torn
Smoked paprika
1 pound shrimp, peeled (without tails)
Fry the chicken in olive oil. Add chorizo and cook until crumbly. Add potatoes and onions. Add peppers, kale and herbs. Place skillet in the oven and cook at 350 degrees for 25 minutes. The last 5 minutes of cooking time, add the shrimp.

Jerk Chicken
Lemon zest
Soy sauce
Lime juice
Salt and pepper
Habanero sauce
Chicken leg quarters
Combine all ingredients except chicken in a blender and pulse until mixture is the consistency of juice. Marinate leg quarters in mixture for at least 24 hours. Grill over medium heat for no less than 2 hours.

Click video to hear audio