Klaus Seewald has been named as the new Executive Chef at The InterContinental in Toronto overseeing all the hotel's fine dining experiences, including the award-winning Azure Restaurant and Bar as well as all hotel banquets and special events.

Chef Seewald has been helping to create masterpieces in the kitchen at Azure in the role of Executive Sous Chef since 2004.

A professional European-trained Chef with 30 years of culinary expertise, Chef Seewald brings a superb understanding of all aspects of food service and presentation to his new role of Executive Chef, along with superior cuisine skills and a flair for inventive menu planning.

Chef Seewald has international experience working with a variety of cuisine styles, including Modern Continental, Classical French, German and North American. In addition to his culinary wizardry, Chef Seewald is also Professor and Executive Chef at the Toronto College of Hospitality where he imparts his vast experience and skill to the next generation of cuisine superstars.

In celebration of his new position, Chef Seewald is pleased to share one of his favourite recipes, Magret Duck Breast with Salsifis, Cranberry and Crispy Chestnut Potatoes. Enjoy!

PREPARATION STEP BY STEP:

Potatoes:
Cook 500g starchy potatoes in salt water approximately 20 mins until tender. Peel, let dry and put in ricer when hot.

Sauce:
200g peeled chestnuts
½ litre milk
2 Tbsp cornstarch
2 egg yolks
Salt and nutmeg

Place the chestnuts in a pot with the milk and let the chestnuts cook approximately 10-15 mins until tender. Remove and chop coarsely. Mix with the potatoes, add the egg yolks, starch, season with salt and nutmeg.

Duck breasts:
2 x 300g Magret duck breasts
½ garlic clove
1 Tbsp oil
Salt and pepper
2 thyme twigs
2 rosemary twigs
2 Tbsp butter
2 Tbsp honey

Clean, wash and dry the duck breasts. Sautée the breasts on the fat side with oil until nicely caramelized by rendering the fat out. Turn over and season with salt and pepper. Peel garlic, add all herbs and let sautée in frying pan until medium rare. Remove the duck breast and let rest.

Heat butter with the honey and place duck breast in to absorb flavour.

Salcifis:

400g salsifis
Juice of 1 lemon
2 Tbsp butter, clarified
200 ml 35% cream
100g cranberry confit
2 Tbsp whipped cream
1 Tbsp Italian Flat Parsley
Salt

Peel the salsifis and cut into thin slices (bias cut). Place in water with lemon juice to prevent from getting brown. Sautée the salsifis for approximately 5 mins, add the cream and let simmer for 10 mins to reduce. Add cranberries, last add the whipped cream and parsley, season with salt.

Final touches:
2 egg whites
100g white and black sesame seeds
Oil for frying

Whip the egg whites, prepare potato mixture by forming tubes of 1" in length and ½" in diameter. Place into the whipped egg whites and then into the sesame seeds (which are mixed together). Fry in the oil completely submerged.

Presentation:
Cut duck breasts lengthwise and place on plate with cranberries, salsifis, sauce and potatoes

The Intercontinental in Toronto is located at 225 Front Street West, Toronto. 

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