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CHEF WALDY MALOUF BEACON RESTAURANT ONLINE RESERVATION DESK AND WALDY'S WOOD-FIRED PIZZA & PENNE - NYC

Renowned chef Waldy Malouf adds an inventive, spicy kick to a traditional favorite.

CHILI-RUBBED MAPLE LEAF FARMS DUCK SKEWERS Serves 4-6

1 tablespoon ground cumin 1 tablespoon chili powder 1/2 teaspoon coarse sea slt or kosher salt black pepper 5 lbs skinless boneless duck breast halves, cut into 1/2 inch thick slices 1/2 cup molasses

3 tablespoons brandy 2 bunches scallions, cut into 6-inch lengths 1 tablespoon extra-virgin olive oil Special equipment: wooden skewers, soaked in water 1 hour

Whisk together cumin, chili powder, salt and pepper to taste, in a medium bowl. Add the duck strips and marinate, covered and chiled for a least 1 hour and up to overnight. Prepare grill for cooking over medium heat. Combine molasses and brandy in a small saucepan nd bring to a boil, stirring frequently. Remove duck from marinade and thread onto wooden skewers. Brush each skewer with molasses mixture. Transfer the remaining mixture to a small saucepan, bring to boil and simmer 2 minutes. Toll scllions with olive oil, salt and pepper to taste. Lightly oil the rack, and grill duck and scallions turning once when they are brown around the edges, about 1 minute per side for medium rare duck. Serve the duck with the scallions drizzled with the boiled molasses mixture. If you aren't able to grill outdoors, duck can be broiled 4 inches away from the heat on a an until brown around the edges, about 3 minutes, turning once. Place scallions in pan and broil nder the heat until brown and tender, about 2 to 3 minutes.

WALDY'S GAME PLAN

MENU ITEM THAT SCORES A TOUCHDOWN: Anything with a mix of sweet and spicy. My chili-rubbed skewers, as well as hearty chili, are perfect for fall and winter. BEST MOVE FROM MY CULINARY PLAYBOOK. Making sure my dishes can be served at room temperature or can be easily re-heated. People love any excuse to eat with; their fingers, too. RECIPE THAT GOT ME BENCHED. Hey, fter a few beers, no combination seems wrong! ADVICE FOR FIRST-TIME QUARTERBACKS IN THE KITCHEN: Stick to what you know, and if you're really worried, do a practice-run the weekend before. POSITION TO PLAY IF I WERE ON A PRO TEAM: No question I'd be the coach-the guy that organizes the troops and gets the winning recipe.

Turducken It's been gaining popularity in the South, mainly Cajun country, for years, and is now poised to turn the heads of the rest of the country. A tantalizing triumvirate of tastes (turkey, duck and chicken) combine for one of the most uniquely delicious food items we've ever come across. A partially deboned turkey stuffed with a partially deboned duck, stuffed with a fully deboned chicken, layered in between with a mouth-watering Cajun cornbread and pork stuffing. 15 lbs. Approx. 25-30 servings. Offered by Hickory Farms

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