The Culinary Architect: Enoying Long Island’s best this fall

The Culinary Architect: Enoying Long Island’s best this fall

Long Island has approximately 40,000 acres that are currently cultivated for vegetables and poultry, and if you ask any Long Island farmer, they will tell you that these acres produce the most delectable foods in the country.  

The soil, climate and water supply create an optimal growing environment for ducks, geese, chicken, turkey, cauliflower, cucumbers, sweet corn, cabbage, peppers, onions, tomatoes, pumpkins, grapes, raspberries, strawberries, peaches and apples, to name a few of the grown local foods.

During the fall, farm stands are overflowing with Long Island’s best produce, making it a wonderful time of year to enjoy indigenous foods.  

When foods are at their freshest, buy in quantity, prepare them, can them and freeze them.  

By serving these delicious fall and summer foods on a cold, cloudy winter’s day, you will turn it into a day filled with summer sunshine.

The following recipes may be made as one meal or used independently to add accent and flavor to old standbys.



For 6 Guests

Culinary Architect’s Favorite

Way To Roast A Duck

Stewed Tomatoes

Warm Sweet Corn Salad

Apple Pie (store bought)


Culinary Architect’s 

Favorite Way To 

Roast A Duck

5 1/2 lbs. Long Island 


Salt and Freshly Ground 


1 oz. thyme and sage

1 onion, peeled and sliced

2cups excellent quality 




4 tblsp. sugar

1/4 cup excellent quality 

red wine vinegar

2 cups duck stock or 

chicken stock

1 tblsp arrowroot mixed 

with 3 tblsp. sherry

Peel of one orange, cut into 

fine julienne

1.  Preheat oven to 425 degrees.

2.  Salt and pepper the inside and outside of the duck.  

Stuff the duck with the thyme, sage and onion.  

Truss the duck and with a metal skewer, prick the skin of the duck all over.  

Place the duck on a roasting rack in a roasting pan, breast side up.  

Place in the oven and roast for 15 minutes.

3.  Reduce the oven to 325 degrees and continue roasting, prick the duck’s skin every 15 minutes and remove the excess fat from the pan.  

After 30 minutes, cover the duck with the marmalade.  

Continue roasting for approximately a total of 1 hour and 15 minutes.  

The duck is done when the juices from the thigh are a light rose color.  

When done, remove the trussing strings, cover the duck and place it on a warm platter.

4.  To make the sauce, heat the sugar and vinegar in a saucepan until combined and a light caramel in color.  

Add the stock and reduce by one third.  

Stir in the arrowroot and add the sherry.  

Add the orange peels and keep the sauce warm.  

Do not let is boil.  

Serve the sauce in a gravy boat along with the duck.


Stewed Tomatoes

3 lbs. Long Island tomatoes, 

parboiled, peeled, seeded 

and coarsely chopped

2 onions, chopped

4 tbls butter

Salt and freshly ground 


1 tsp or more sugar


1.  In a large saucepan, melt the butter and saute the onions until translucent, add the tomatoes, cover and cook on low heat for 1/2 hour.  

Taste and season.  

Serve immediately or freeze in plastic containers for future use.


Warm Sweet 

Corn Salad

5 ears of Long Island sweet 

corn, boiled and then 

removed from the cob

4 tbls sweet butter

1 red pepper, cored and 


1 small onion, diced


1.  In a large sauce pan, melt the butter.  

Add the onons and saute until translucent. 

Add the red pepper and saute for 3 minutes.  

Add the corn and saute until warmed.  

Place in a warmed bowl and serve.

NOTE:  This can be made ahead of time and warmed in the oven or microwave just before serving.


Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  

For more photos and presentation follow Culinary Architect Catering on Facebook. 

Please email me photos of your dishes at [email protected].

The Culinary Architect: Enoying Long Island’s best this fall

By Alexandra Troy

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