Daniel Humm's Roasted Carrots with Wheat Berries and Cumin
A Delicious Spring Dish
Try this tasty roasted carrot and wheat berries recipe from Daniel Humm's new cookbook, "I Love New York."
For the carrot duck crumble:
Preheat the oven to 200°F. Peel and thinly slice the carrot on a mandoline. Toss with the olive oil and season with 1/4 teaspoon of the salt. Line a rimmed baking sheet with a silicone baking mat and arrange the carrot slices in a single layer. Bake in the oven until dried, about 1 hour. Remove the dried carrot chips from the oven and cool to room temperature. Chop the chips into 1/4-inch pieces. Have your butcher grind the duck skin for you or, to do it yourself, cut the skin into 1- to 2-inch pieces and freeze.
Grind the frozen skin with a meat grinder on a small die setting. Combine the ground duck skin and 1 cup of water in a medium sauté pan and simmer over medium-low heat until the water has evaporated, about 30 minutes. Drain off half of the rendered duck fat and reserve for the roasted carrots. Return the pan to the stove and continue to crisp the duck skin until golden brown, about 20 minutes. Drain and reserve the rendered duck fat. Transfer the crispy skin to paper towels and cool to room temperature. Once cooled, finely chop the duck skin and combine with the chopped carrot chips. Peel and thinly slice the shallots on a mandoline. Combine the sliced shallots and canola oil in a large sauté pan and fry over medium heat, stirring constantly until the shallots are golden brown, 12 to 15 minutes. Strain the shallots, drain thoroughly on paper towels, and cool to room temperature. Chop the shallots into small pieces and combine with the duck skin and carrot chips. Season the mixture with the curry powder, cumin, cayenne pepper, and remaining 1/2 teaspoon of salt. Store the crumble in an airtight container at room temperature until ready to serve.
For the duck fat roasted carrots:
Preheat the oven to 250°F. Melt the rendered duck fat in a large, ovenproof pan over medium heat and add the carrots. Transfer to the oven and roast the carrots for 2 hours, until they are very tender, basting and rotating every 15 minutes. Drain off 1 cup of the duck fat from the pan, transfer the pan to the stove, and continue to cook the carrots over medium-high heat, basting with the remaining duck fat until evenly browned. Add the garlic, thyme, rosemary, and butter, and baste until the butter is browned, 7 to 8 minutes. Remove the carrots and drain on paper towels. Season with salt to taste.
For the wheat berries:
Tie the onion, carrot, celery, garlic, and lemon zest in a piece of cheesecloth to make a sachet. In a medium saucepan, combine the sachet, chicken stock, and wheat berries and bring to a simmer over medium heat. Gently cook the wheat berries until they are tender but maintain their shape, 1 1/2 to 2 hours. Drain the wheat berries through a chinois and discard the sachet. While they are still warm, dress the wheat berries with the lemon vinaigrette and season with the salt.
For the cumin oil:
In a small sauté pan, toast the cumin seeds over medium heat until fragrant, about 10 minutes. In a blender, combine the toasted cumin with the oil and then strain the mixture through a chinois lined with cheesecloth. Note: Any leftover cumin oil can be stored in an airtight container in the refrigerator for up to 1 month.
For the carrot sauce:
Reduce the carrot juice in a small sauté pan until 11/2 cups remain, about 30 minutes. Strain the juice through a chinois and transfer to a blender. With the blender running, add the mascarpone, mustard, and cumin oil. Season with the lemon juice and salt to taste. Note: Any leftover carrot sauce can be stored in an airtight container in the refrigerator for 2 to 3 days. It is great as a sauce for grilled chicken and fish or it can be spooned over any leftover wheat berries.
Cut 2 of the roasted carrots in half crosswise and place the halves on a plate. Spoon 2 tablespoons of the carrot sauce across the carrots. Spoon 1/4 cup of the wheat berries across the top and sprinkle with carrot-duck crumble. Finish with 1 teaspoon of cumin oil and garnish with carrot tops. Repeat with the remaining ingredients, to serve 4. Serve the remaining wheat berries family-style in a bowl.
For the lemon vinaigrette:
In a mixing bowl, whisk together the lemon oil and lemon juice. Season with the salt and use immediately.
Recipe courtesy Daniel Humm.
This recipe was styled by chef Karen Pickus for Good Morning America.