Sous Chef Kelly Boyd
Houston, Texas
Recent Work History
Toulouse Café, current
Grill 400, Dallas
Bossa, Houston
Sambuca, Houston
Sabine, Houston
I am one of the few fortunate people in the world that found their niche in life. Food is my passion and my love. I love how food has a way of bringing people together and I am the craftsman that puts it together. I am very proud and honored that the Lombardi Family chose me to work with talented colleagues that I respect deeply. With patrons that have high expectations for fine cuisine to be presented to them. I love being able to share my passion with people and making them feel better than they did before they walked in the door.
Recipes of the Month
Honey-Orange-Glazed Grilled Muscovy Duck Breast
Makes 4 servings
For the orange glaze:
- 6oz can of thawed frozen orange juice
- ¼ cup honey
- ¼ cup Dijon mustard
- ¼ cup Whole grain mustard
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chili powder
- ¼ teaspoon grated nutmeg
- ¼ teaspoon black pepper
- Pinch of salt
For the Duck:
- 4 boneless duck breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
In a medium bowl place all glaze ingredients inside and blend. Take half of the glaze and separate into another bowl. Place the duck breast in one of the bowl and refrigerate for 30 minutes.
Prepare a fire for grilling by pilling either charcoal or lava rocks on all sides of the grill, leaving the center empty. Place a drip pan between the coals. Coat the rack with cooking spray. Once grill is hot and ready, take breast from marinade and shake excess marinade off. Arrange breast skin side up over the drip pan. Cover the grill and occasionally baste the breast with the remaining marinade, for 25 minutes. Once the chicken has reached a temperature of 160 degrees, place the breast on the outer grill rack and make your desired markings.
Now that the markings of desire have been made transfer the breast to cutting board and rest for five minutes. Slice the breast and serve with your favorite side dish. For a light meal may I suggest a tossed salad, cous cous or my favorite, parsnips and sweet potato mashed.
Bon Appetite!
