
Chad Cruciotti, Executive Chef, Pelican Marsh Golf Club
Pelican Marsh Golf Club (Naples, Fla.) Executive Chef Chad Cruciotti says his citrus-glazed Jurgielewicz duck stands out for its ability to harmoniously blend contrasting flavors and techniques.
“The inspiration behind this dish was to create a fusion of flavors by combining traditional cooking techniques with a modern twist,” Cruciotti says, “showcasing the succulent flavors of my favorite duck.”
The duck, roasted and glazed with a citrus sauce, serves as the centerpiece, delivering succulence and depth. Meanwhile, the addition of pickled vegetables provides a contrasting and refreshing element, while the bao buns act as a vessel, bringing all the flavors together.
“It celebrates the flavors of the duck while incorporating Asian-inspired techniques and condiments,” Cruciotti says. “The balance achieved between the citrus glaze, savory duck and pickled vegetables, is a thoughtful fusion that delights the senses.”
Citrus-Glazed Jurgielewicz Duck with Hoisin Bao Buns and Pickled Vegetables