Entrees from Chez Paul

Here are recipes prepared by Chef Patrick Callarec of Chez Paul Restaurant Francais in Olowalu, Maui, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

CONFIT DE CANARD IN
TI LEAVES WITH STAR ANISE
& LAVENDER

1 duck, whole (or duck portions))
5 ti leaves
6 star anise
Lavender bouquet
2 sticks of fresh thyme
2 garlic cloves, or to taste
Pepper, to taste
3 tablespoons Hawaiian salt

Sear the duck over medium high heat until browned on all sides. Line roasting pan with aluminum foil. Place three ti leaves on the foil. Place the duck on top and add seasonings (substitute with any spices you like). Wrap in the remaining leaves. Put in the oven at 375 degrees for 3 hours.

PANIOLO RACK OF LAMB

1 rack of lamb ( 1-1/2 to 2 pounds)

Marinade
6 tablespoons hoisin sauce
4 tablespoons honey
3 tablespoons low sodium soy sauce
3 tablespoons dry sherry
2 tablespoons sesame oil
1 tablespoon chile paste
1 tablespoon chopped garlic
2 tablespoons minced orange rind
1 tablespoon toasted sesame seeds
1 tablespoon fermented black bean
1 tablespoon poha berry preserve

Combine marinade ingredients. Pour over lamb and marinate in the refrigerator 1-1/2 to 2 hours.

Barbecue over hot charcoal to desired doneness. Slice and serve immediately. Serves two.

Nutritional information unavailable.

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