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Four Course Dinners
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Chef Eric Braun

Meet Award-Winning Personal Chef
Eric Braun



Our goal is to make every meal the best you have ever tasted. I am a personal chef who is committed to preparing your meals with the freshest, quality ingredients. We thrive on excellence, great service, presentation and quality and we provide personal culinary services for a dining experience that is delectable, enjoyable and most-of-all, memorable!

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Recipes from Chef Eric

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Custom Services:
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Awards and Activities

2012 Winners Maple Leaf Farms
2012 Award Winning Recipe from Chef Eric

Upcoming Recipe Contests

Chef Braun accepts award for recipe contest

Chef Eric Braun Named Top Winner in Maple Leaf Farms'
Discover Duck Recipe Contest for Professional Chefs

In 2012 Chef Eric Braun's original recipe for "Duck Leg Confit Meatballs in Grand Marnier Sauce" was selected as one of the top three winners of the national "2012 Discover Duck Recipe Contest for Professional Chefs." The contest was sponsored by Maple Leaf Farms, an international producer of duck and duck products since 1958. Chef Eric won $1,500 and he and his award-winning recipe are featured on the Maple Leaf Farms web site. Maple Leaf Farms judged the recipes in a blind taste test and they were judged on innovation, creativity, methodology and originality.

Please enjoy Chef Eric's delicious award-winning recipe, shown below.




Duck Leg Confit Meatballs in Grand Marnier Sauce

Third Place 2012 Chef Recipe Contest, Executive Chef Eric Braun

Serving Size: Makes 18 MeatballsDuck Leg Confit Meatballs with Grand Marnier Sauce

Ingredients:
4 Tbsp Extra Virgin Olive Oil, divided
2 Shallots, finely diced, divided
4 Tbsp Crushed Garlic, divided
1 lb Maple Leaf Farms Boneless Skinless Duck Leg Confit Meat
1 cup Garlic Breadcrumbs
2 large Eggs
2 Tbsp Teriyaki Sauce
Dash Hot Sauce Sauce
1 cup Orange Marmalade
3 oz Grand Marnier Liqueur or Orange Liqueur
1 tsp Red Pepper Flakes
1 can Vegetable Non-Stick Spray
1 head Leaf Lettuce, separated
1 jar Rice Wine Vinegar
1 Naval Orange, sliced

Directions:


Meatballs:

1. Heat pan to medium heat. Add 2 tablespoons olive oil. Add one finely diced shallot and 2 tablespoons crushed garlic. Cook until onions are soft then set aside.
2. Place room temperature duck leg confit into food processor. Scrape shallot mixture into food processor. Add one cup of garlic breadcrumbs, 2 eggs, 2 tablespoons teriyaki sauce and dash of hot sauce to food processor. Pulse several times until mixture is smooth. Place mixture in freezer for 15 minutes to cool.



Orange Marmalade Sauce:
1. Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot. Add 2 tablespoons crushed garlic. Cook until onions are soft.
2. Add 1 cup of orange marmalade and 3 ounces orange liqueur. Cook for 10-12 minutes or until reduced by half. Remove from heat and set aside. Add red pepper flakes.


Assembly:

1. Preheat oven to 325 degrees. Spray muffin pan with vegetable spray.
2. Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins.
3. Ladle 1 teaspoon of marmalade mixture over each ball. Bake for 10 minutes or until 160 degrees internal temperature. Remove from oven.
4. Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate.
5. Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.
 
2012 Chef Recipe Contest from Maple Leaf Farms





2013 Recipe Contests

Chef Eric will be entering the following competitions in 2013:

Del Monte Chilli Cookoff: April 1st deadline

Maple Leaf Farms Duck Recipe Contest for Professional Chefs: June 1st deadline

  Copyright © 2014 KneedaChef. All rights reserved. Website by InBusiness Media Group, Inc. www.inbusinessmediagroup.com

For more information contact Personal Chef Eric Braun cheferic@kneedachef.com, Owner of KneedaChef, Fort Wayne, Indiana

260.431.4385