Cooking and Plating Techniques with Executive Chef Colin Bedford at Fearrington House Inn – Pittsboro, NC
Proper cooking techniques, sourcing the best ingredients, uniqueness, and innovative plating are important elements of each and every dish that is on the menu at Fearrington House. We asked Chef Bedford to show us some of the techniques he uses and teaches in his kitchen that have elevated him to Grand Chef status. I have already incorporated many of the tips and cooking suggestions I learned from Chef Bedford in our culinary class in my own preparations at home.
Creative plating techniques combined with exceptional flavors
“Chefs are very visual. It is difficult to create from a blank canvas, but if you have all of these beautiful ingredients and colors you can begin to build a dish. If you have decent product to start with, you are halfway there.” His plating techniques are like a work of art and the combination of tastes and textures playful.
In this video, Chef Bedford shows us how to prepare Seared Duck and Fois Gras with Pickled Blackberry Sauce. This is an impressive dish that is ideal for fall entertaining. I love the colors and the rich flavors he incorporates. You could replicate this recipe in your own kitchen if you prepare some of the ingredients ahead and follow the step-by-step instructions for plating the final dish. If you do not want to include the fois gras, the dish would still be excellent with just the seared duck breast, vegetables, and sauce.
Watch the techniques (preparation and plating in particular) and think about how you can apply them to dishes you prepare for your family and when entertaining guests. Take a few minutes to think through the flavors, colors, textures, and presentation of your food. Cooking and eating great food should excite all of the senses, but remember, the first bite is always with the eyes.
The finished dish was picture perfect
Chef Bedford has shared his recipe for Pickled Blackberry Sauce. With the holidays quickly approaching, you might want to prepare a jar of this sauce to serve while entertaining this season. The sauce would be a nice accompaniment to roast turkey, grilled or pan seared chicken or pork, as well as the duck.
We are currently in the planning stages of doing a culinary class with Chef Bedford as part of our On The Road culinary adventures. Stay tuned!
Seared Duck breast with Fois Gras and Pickled Blackberry Sauce
* Disclosure – Fearrington House Inn provided a media package for our visit. I was not asked to write any articles about my stay and have in no way been compensated. The opinions expressed regarding our experience are my own.
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Pickled Blackberry Sauce
Ingredients:
1 pound Fresh Blackberries
1 cup Sugar
1/2 cup Red Wine
1/2 cup Port
1/2 cup Raspberry Vinegar
1/2 cup Sherry Vinegar
2 Shallots, rough chopped
1 teaspoon Mustard Seeds
1 Garlic Clove
4 Thyme Sprigs
1 Large Mason Jar
Directions:
Method:
1. Place washed blackberries in a sterilized mason jar. Have a saucepan ready to preserve jar that will cover the top of the jar with water. Have either a screen or rack in the bottom of the pan so the jar does not directly sit on the bottom of the pan.
2. Then combine remaining ingredients and bring to a boil. Allow to sit for 30 minutes then strain. Reboil pickling mixture and pour over blackberries.
3. Hand tighten the lid then turn back a quarter turn. Submerge in the simmering water for 10 minutes. After ten minutes remove and I like to turn the jar upside down to help with the sealing process. * Once the jar is cold if you press the top of the jar and there is some movement and a clicking noise then the jar has not sealed, so you will need to reprocess the jar.
Executive Chef Colin Bedford
Fearrington House Inn
Pittsboro, NC
I am such a fan of Fearrington! I got to experience Chef Colin’s masterpieces in September and seeing your pictures makes me want to go back. Such great food with incredible presentation. Great review!
Such gorgeous food! I wish I could try his food, everything sounds absolutely phenomenal! Beautiful photos.
Gwen…watching you in this video confirms exactly what I said in my last comment. You should have your own show interviewing these chefs..you’re a natural..so at ease and not intrusive. As for the duck with pickled blackberry sauce..and the chef’s plating techniques..WOW. Works of art!!
Hello,
I am planning a Wakefield Women’s Club……..Afternoon Tea with Mr. Watson Fitts. I have never been to Fearrington Village.
However; in my many trips to the Governors Club; to play golf each year, I do come close to your door step.
I am looking forward to, as well as, the other ladies to our Afternoon Tea…..May 4. Mr. Fitts has shown great hospitality and a true professional in responding to my many questions. All the details have been discussed and soon to be finalized, with our written agreement. Fearrington has a special person like Mr. Fitts. I do appreciate his dedication and hospitality. It has been a pleasure, working with him for such a short period of time.
Marion King
Wakefield Women’s Club