AI-Generated Duck Breasts (2 ways)

People are always talking about the future with AI and what it holds. Will AI take over 90% of our jobs? What will we do with that spare time? Will it go SkyNet on us and take over the world banishing us into Matrix-like beds of green jelly? Only time will tell. What we can figure out now is can this conversation-producing AI come up with a better recipe than I, a seasoned cook and ex-private chef? Let’s find out.

P.S. Chat GPT is an AI from OpenAI that uses information from the internet, as of now, spanning from 2021 and before. It generates conversation and responds to prompts like a human would using machine learning. It’s wild and completely free - check it out. 🤘🏼 Adam

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Chat GPT's Sumac Duck Breast

Ingredients

• 2 Duck Breasts
• 2 tsp Sumac Powder
• Salt and Pepper, to taste
• 2 Tbsp Olive Oil
• ½ cup Labneh (yogurt cheese)
• ¼ cup Fresh Herbs (parsley, mint, cilantro), chopped
• Juice of 1 Lemon
• Pita bread, for serving (optional)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut too deep into the meat.
3. Season both sides of the duck breasts with sumac, salt and pepper.
4. Heat an oven-proof skillet over medium-high heat. Once hot, add olive oil and place the duck breasts skin-side down. Cook for 3-5 minutes, until the skin is golden and crispy.
5. Flip the duck breasts and place the skillet in the preheated oven. Cook for an additional 6-8 minutes or until the duck is cooked to your liking.
6. Remove the skillet from the oven and let the duck rest for 5 minutes before slicing.
7. While the duck is resting, combine the labneh, herbs, lemon juice and some salt and pepper.
8. Slice the duck breasts and serve with a dollop of the labneh mixture and some toasted pita bread, if desired.

Adam's Notes

• (Written by AI) "This dish features the crispy, savory duck breast as a centerpiece, enhanced with the tangy and slightly lemony labneh, and brightened with the herbs. Sumac powder adds a lovely bright lemony touch to the dish and complements the dish well."

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Adam's Duck Breast Shawarma

Ingredients

• 1 Tbsp Shawarma Spice
• 1 stick Unsalted Butter, tempered
• 2 Duck Breasts
• ½ cup Labneh
• ¼ cup Parsley, chopped
• Juice of half a Lemon
• ½ cup Tomatoes, diced
• ½ cup Cucumber, diced
• ¼ Dill Pickles, diced
• ¼ Red Onion, sliced thinly
• ½ cup Cabbage, sliced thinly
• Schug (Israeli Hot Sauce), for serving
• Tahini, for serving
• Lavash Bread, for serving

Instructions

1. Mix the shawarma spice with the softened butter until fully combined, set aside.
2. Carefully score the skin on the duck breasts in a crosshatch pattern and pat dry with a paper towel. Season the duck breasts with a pinch of salt and place in a cold, saute pan. Set the heat over medium and gently cook the breast until the fat is rendered and the skin is golden brown and crispy. Flip the breast and add the spiced butter, baste the breast and continue cooking until the flesh is rosey-pink in the center. Remove from the heat and allow to rest for 5 minutes. Slice the duck thinly on the bias, each piece should have some fat on it. Place the duck slices back in the pan and cook until the pieces are crisp. Set aside on a plate until needed.
3. Mix together the labneh, lemon juice and parsley. Spread some of the labneh mixture in the center of the lavash, then lay the sliced duck shawarma on top. Top with tomatoes, cucumbers, pickles, red onion and cabbage. Drizzle on some schug (see notes) and tahini. Garnish with a sprinkle of salt and drizzle the spiced butter from cooking the duck. Wrap tightly in parchment and foil (see video), then CRUSH immediately.

Adam's Notes

Shawarma Spice

• 4 parts sumac (½ cup), 3 parts smoked paprika (¼ cup), 2 parts garlic powder (2 Tbsp), 2 parts onion powder (2 Tbsp), 1 part Cayenne Pepper (1 Tbsp).

Schug

• ¼ pound stemmed and seeded Jalapenos, ¼ pound stemmed and seeded Serranos, 5 garlic cloves, ½ bunch cilantro, Juice of a Lemon, 2 Tbsp Olive Oil, 2 tsp ground Coriander powder.

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