Susur Lee
Susur Lee (born 1958) is a celebrated chef based in New York, USA. He was born in Hong Kong, the youngest of six children. He served his culinary apprenticeship at Hong Kong’s renowned Peninsula Hotel. He immigrated to Canada in 1978, where he worked his way to executive chef status at a number of restaurants. Lee currently owns two restaurants in Toronto, “Madeline’s” (formerly “Susur”), and “Lee”‘, located side-by-side at 601 and 603 King St. West. In 2008 he opened “Shang”, located in the Thompson Hotel in the Lower East Side of New York City. His eclectic style is described as fusion cuisine.
The internationally acclaimed restaurant Susur opened its doors in 2000, and was designed with aid from his wife, Brenda Bent (Lee’s first wife died in the Korean Airlines disaster in 1983). Recognized by Gourmet, Restaurant (UK) and Food & Wine, among others, “Susur” has been on various international Top 50 lists, including Restaurant’s World’s 50 Best Restaurants Awards. Instead of offering a traditional menu, a tasting menu is built each day from whatever inspires Lee at the marketplace that morning.
He was the second Canadian chef to appear on the Food Network’s Iron Chef America (the first was Rob Feenie) in a battle with Iron Chef Bobby Flay, resulting in a tie. The episode first aired on May 3, 2006. The theme ingredient was bacon. Lee has also been a guest chef on Ming Tsai’s show, East Meets West, on the Food Network. Restaurants with which Lee has been affiliated with include:
* Shang, New York (owner & chef) 2008-present
* Madeline’s, Toronto (owner & chef) 2008-present
* Lee, Toronto (owner & chef) 2004-present
* Susur, Toronto (owner & chef) 2000-2008
* Tung Lok Group
* Prague Fine Food Emporium, 1998
* Club Chinois, Singapore (Consulting Chef)
* Ritz-Carlton, Singapore (Consulting Chef) 1997
* Kojis Kaizen, Montreal
* Hemispheres, Toronto (Consulting Chef)
* Oceans, 1990
* Lotus, Toronto (owner & chef) 1987-1997
* La Bastille, Toronto (guest chef) 1987
* Lela, Toronto (chef or executive chef)
* Peter Pan, Toronto (chef or executive chef)
* Le Trou Normand, Toronto
* Le Connaisseur, Toronto
* The Westbury Hotel, Toronto (cook)
* Peninsula Hotel, Hong Kong (apprentice/commis)
Lee is now based in New York City as the head chef of the Shang restaurant at the new Thompson LES Hotel. This move caused his Toronto restaurant “Susur” to close and re-open as “Madeline’s”, a European themed restaurant. His other Toronto eatery “Lee” will remain open.
Slow Cooked Chili Duck Breast with Honey Glazed Taro Root
Recipe courtesy of Susur Lee
Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
30 min
Level:
Intermediate
Serves:
2 servings
Ingredients
* 1 pair duck breast, boneless
* Salt and pepper
* 2 Thai Bird chiles, minced without seeds
* 1 tablespoon duck fat
* 4 cloves garlic, minced plus 2 tablespoons
* 2 tablespoons port wine
* 5 cups dark duck stock
* Korean Chili Paste (Ko Chu Jung)
* 1 large diced taro root
* 1/2 cup honey
* 1 teaspoon roasted sesame seeds
* 1/4 cup chopped parsley
Directions
Preheat oven to 350 degrees F.
Season duck breasts with salt, pepper, and chiles. Sear the duck breasts skin side down, and pour off and reserve the rendered fat. Place the breasts in the oven. Do not turn the breasts. Cook 10 to 15 minutes, until medium rare.
Meanwhile, saute 4 minced cloves of garlic in 1 tablespoon of the reserved duck fat. Add 2 tablespoons of port wine. Add 5 cups of duck stock and reduce by 1/2. Finish by adding Korean Chili Paste. Strain using a fine strainer, set aside to keep warm.
Blanch taro root in water. Cook until medium. Saute in a large pan with some more reserved duck fat until golden brown. Pour off the grease and put in 2 tablespoons of honey and 2 tablespoons of minced garlic. Then sprinkle with sesame seeds and parsley.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
Printed from FoodNetwork.com
Tags: madeline's, shang, Slow Cooked Chili Duck Breast with Honey Glazed Taro Root, susur lee, susur lee recipe
