Seared duck brings home a silver

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Food Services Chef Shelly Orozco-Marrs’ recipe of seared duck with pancetta and chevre polenta, thyme butter carrots, sautéed arugula and spiced Madeira cherry jus earned a silver medal in the 2013 National Association of College and University Food Services Southern Region Culinary Challenge.

Orozco-Marrs was one of six chefs selected to compete in the regionals held at Texas Tech in Lubbock, Texas. Duck was the mandatory ingredient for all competitors, from Georgia Southern University, Oklahoma State University, University of North Carolina at Chapel Hill, University of North Carolina at Charlotte and Vanderbilt University.

This is the 13th regional NACUFS competition in which a UGA Food Services chef has competed. The university has had a chef selected every year since 2001.

The competition is judged and medals awarded by chefs from the American Culinary Federation. This is the second medal for Orozco-Marrs, who received a bronze in the 2011 Southern Region Culinary Challenge.