Fall Cooking Demo - with Matt Jamie and Noam Bilitzer

For Matt Jamie’s Fall Cooking Demo, Louisville chef Noam Bilitzer brought a modern approach to fall entertaining, featuring a menu built around bold flavors, seasonal ingredients and thoughtful techniques.

Sorghum-Glazed Roast Duck

Brined with sorghum, citrus, ginger, garlic and spices, this whole roasted duck is slowly roasted and brushed with a sweet-and-savory sorghum-soy glaze. Drying the duck uncovered before roasting helps create beautifully crisp skin.

Serves: 4–6

Ingredients:

For the Sorghum Brine:

• 300 g Bourbon Smoked Sea Salt ↗ (about 1 cup; other brands may vary)
• 100 g Bourbon Barrel Aged Sorghum ↗ (about ⅓ cup)
• 1 orange, halved and squeezed
• 1 shallot, sliced
• 2-inch piece fresh ginger, roughly chopped and lightly crushed
• 1 head garlic, halved crosswise
• 12 g coriander seed (about 1½ tablespoons)
• 10 g Bourbon Smoked Pepper ↗ (about 1 tablespoon)
• 5 g black tea (about 2 tea bags)
• ½ bunch cilantro
• 3 quarts water
• About 4 pounds ice, or enough to bring the finished brine to 6 quarts
• 1 whole duck, 4–6 pounds

Method:

1. In a large pot, combine the Bourbon Smoked Sea Salt, Bourbon Barrel Aged Sorghum, orange and its juice, shallot, ginger, garlic, coriander, Bourbon Smoked Pepper, tea, cilantro and 3 quarts of water.
2. Bring to a gentle simmer, stirring occasionally, until the salt has completely dissolved. Remove from the heat and let the aromatics steep for a few minutes.
3. Strain the brine into a large heat-safe container. Add enough ice to cool the brine completely and bring the total volume to approximately 6 quarts. The brine must be completely cold before adding the duck.
4. Submerge the duck in the cold brine. If it floats, place a small plate on top to keep it submerged. Cover and refrigerate for 24 hours.
5. Remove the duck from the brine and discard the brine. Pat the duck very dry with paper towels.
6. Place the duck, uncovered, on a rack set over a sheet pan and refrigerate for at least 2 hours. For the crispiest skin, let the duck air-dry uncovered in the refrigerator for 24–72 hours.

Sorghum-Soy Glaze

Sweet, savory and layered with umami, this simple glaze combines Kentucky sorghum with Bluegrass Soy Sauce, Bourbon Smoked Soy Sauce and Bourbon Ponzu. Use it to brush onto roast duck for a rich, flavorful finish.

Ingredients:

Method:

1. Combine all ingredients in a small bowl and whisk until completely blended.
2. Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

Roasting the Duck

Slowly roasted and layered with Sorghum-Soy Glaze, this duck develops deeply golden, crisp skin and rich flavor. The key is brushing the glaze in thin layers throughout the roasting process and allowing the duck to rest before carving.

Ingredients:

• 1 prepared, brined and air-dried duck
• Sorghum-Soy Glaze, for brushing
• Rendered duck fat and pan juices, optional

Method:

1. Preheat the oven to 275°F.
2. Remove the duck from the refrigerator and place it breast-side up on a roasting rack set over a sheet pan or roasting pan.
3. Brush the duck with a thin layer of Sorghum-Soy Glaze.
4. Roast for approximately 1 hour, brushing with another thin layer of glaze every 30 minutes. You can also brush the duck with some of the rendered fat and juices collecting in the pan.
5. After about 1 hour, check the temperature in the thickest part of the thigh. Once it reaches approximately 120°F, remove the duck from the oven.
6. Increase the oven temperature to 375°F.
7. Return the duck to the oven and continue roasting, brushing lightly with glaze every 15 minutes, until the skin is deeply golden brown and crisp.
8. Continue cooking until the thickest part of the thigh reaches 150°F, making sure the thermometer does not touch the bone.
9. Remove the duck from the oven and allow it to rest for at least 30 minutes before carving.

Make-Ahead Tip:

Finish the duck about 2 hours before serving so you aren't trying to carve a hot duck while entertaining.

The duck can be gently reheated after carving.

Roasted Fall Squash with Smoked Curry

Roasted fall squash gets a savory, smoky finish from Bourbon Smoked Curry and plenty of butter. Use whichever variety looks best at the market. Acorn, delicata, honeynut, spaghetti and butternut squash all work beautifully.

Serves: 4–6

Ingredients:

Method:

Charred Brussels Sprouts with Togarashi & Lemon

Roasted at high heat for deeply charred edges and a tender center, these Brussels sprouts are finished with Bourbon Smoked Togarashi and fresh lemon juice for a bright, smoky side dish.

Serves: 4–6

Ingredients:

• 2 pounds Brussels sprouts
• Bourbon Smoked Togarashi ↗, to taste
• Kosher salt, to taste
• Olive oil, as needed
• 2 lemons

Method:

1. Preheat the oven to 475°F with the oven rack positioned toward the top of the oven.
2. Trim the stem ends from the Brussels sprouts. Cut smaller sprouts in half and very large sprouts into quarters.
3. Place the Brussels sprouts on a large sheet pan. Drizzle generously with olive oil, season with kosher salt and toss until evenly coated.
4. Arrange the sprouts in a single layer with the largest cut side facing down. This direct contact with the hot pan helps create a deep, roasted crust.
5. Place the pan in the oven, then immediately switch the oven setting to broil.
6. Broil for 5–10 minutes, watching closely. The outside should be deeply browned and charred in spots while the centers remain pleasantly firm.
7. Remove from the oven and immediately season with Bourbon Smoked Togarashi and a generous squeeze of fresh lemon juice.
8. Taste and adjust with additional salt, lemon juice or Bourbon Smoked Togarashi before serving.