The Globe | This is Atlanta Cooking | PBA30

The Globe

Located in Technology Square, the GLOBE draws on worldly influences to offer fresh food and fun spaces for how Atlanta lives today. The relaxed brasserie menu has a fresh, modern outlook on familiar favorites, while the interior offers a bar, café, dining room, library lounge and outdoor terrace. Warm décor highlighted by an enchanting light scheme creates a stylish yet inviting atmosphere. Serving up urban comfort all day long, the GLOBE is a neighborhood spot for breakfast bites, business meetings, dinner with friends and even a late night snack.

75 Fifth Street
Atlanta, Georgia 30308

Executive Chef: Joshua Laban Perkins

It’s only fitting that Joshua Perkins head up the kitchen at the GLOBE — his interest in cooking began in fourth grade when he made jambalaya for a geography project. Geography took its course, and Perkins began working in Memphis’ finest Italian and French restaurants while attending The University of Memphis. His experience in American kitchens and his studies in Europe define the personal culinary style that he brings to the GLOBE. While setting new standards for modern European cuisine, Perkins remains loyal to his American roots.

It was Di Paolo in Alpharetta that brought Perkins back to the South following his culinary training at Michelin-starred restaurants in Northern Italy. After putting this suburban Italian restaurant on the map, Perkins served as executive chef at Brasserie Le Coze in Atlanta, where he blended Italian and French influences in a Riviera-style cuisine before joining the GLOBE.

Perkins’ dishes have become recognized for both his simplistic approach and for maintaining strong contrasts in flavor. At the GLOBE, his creations are familiar favorites redefined with modern ingredients and style. The menu offers a fun and intoxicating journey through generously flavored artisan fare.

In his spare time, Perkins enjoys playing with his kids, ashtanga yoga and gardening. He resides in Suwanee with his wife and two children.

Chef Joshua Prepared:

  • Pan-Roasted Coriander Duck Breast

Download a printable version of this recipe.

Pan-Roasted Coriander Duck Breast

  • 4-pound duck
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • red wine
  • ½ cup ground coriander
  • ½ cup ground cumin
  • 5 cloves garlic
  • 2 shallots, sliced
  • sea salt
  • ½ cup ground juniper
  • ¼ cup Robiolo cheese
  • 1 tsp. nutmeg
  • 12 4” pasta sheets
  • egg wash (1 egg beaten with 1 tbsp. water)
  • 2 cups port wine
  • butter
  • 4 cups spinach

Bone the duck removing the breasts and separating the legs. Reserve the remainder of the duck for making stock.

Roast the duck carcasses with onions, celery, and carrots until well browned. Deglaze the pan with red wine. Add 6 quarts of cold water and simmer for 12 hours. Strain and refrigerate.

Mix coriander, cumin, garlic, shallots, and salt to make a marinade for the duck breasts. Cover the meat side of the breast with the marinade, wrap in plastic wrap and refrigerate for 3-4 hours.

Combine jumpier and sea salt and cover the duck legs. Wrap in plastic wrap and refrigerate for 3-4 hours. Rinse off marinade and place legs in roasting pan. Submerge in enough duck fat or vegetable oil to cover and bake at 180° for 4 hours. Remove legs from fat and let cool. Pull meat from bone and combine with Robiolo cheese and nutmeg. Taste for seasoning. Fill each pasta sheet with a heaping tablespoon of filling. Brush edges of pasta with egg wash and fold pasta over to make a triangle. Set aside, covered, until ready to cook.

To make the sauce, cook port wine down to syrup consistency. Add duck stock and cook down to 4 cups of liquid. Season to taste with salt and pepper.

When ready to serve, boil pasta for 8 minutes. Brush marinade off duck breasts and sear in hot pan skin side down for 6 minutes or until skin is crispy. Turn and cook until duck is just cooked through. Melt butter and add spinach. When spinach is just wilted, toss in the ravioli and stir to coat. Serve pasta and spinach with duck breast, drizzle with sauce.