Code Delicious with Dr. Mike
About This Show
Code Delicious with Dr. Mike breaks all the rules. Unabashedly confronting the questions, concerns and conundrums that continually confuse both public and experts alike; Dr. Mike takes us on a tasty trip of inquiry. Sometimes controversial, but always entertaining Dr. Mike covers the intersection of food and health as no one else can. As a professional chef, Dr. Mike takes us on a culinary tour de force. As a cardiologist and educator, Dr. Mike guides us through the changes to our food and food pathways over the last half century that have resulted in our modern epidemic of disability and disease. The result is a distillation of pure pleasure seasoned with life altering information.
Most Recent Episode
Culinary CPR: Maple Glazed Duck Breast
4 days ago
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Maple Glazed Duck Breast. Ingredients 4 duck breasts, skin on 1/4 cup maple syrup 1/2 tsp cayenne pepper 1 tbsp brown sugar 1 pinch salt Directions Using a sharp knife, trim off any extra skin around the duck breasts. The skin should just cover the meat, not overhang at all. Also, slice a few slits into the skin with your knife, being careful not to cut into the meat. Season the duck breasts with salt and pepper and place them, skin side down, in a dry, cold, large skillet. Place the skillet over medium-high heat and cook for about 5 minutes. Starting the breasts in a cold pan will help the fat render out of the skin. Put your glaze together and reserve. After five minutes, the skin should be starting to brown and the fat should be rendering out nicely. If it isn't browning, turn up the heat a bit. If the skin is browned, flip the breasts so they sear on the bottom side. Cook for about 2 minutes, then flip back over to the skin side. Add breasts to a 400°F oven and bake for 4 minutes, skin side down. If your pan is oven safe, you can move it right to the oven, otherwise transfer your duck breasts to an oven-safe dish. Remove breasts from oven, flip them (skin side up now), and baste them with maple glaze. Let breasts rest for 5 minutes. Slice duck thickly (1 breast should be 4-5 slices) and serve immediately.