Recipes
Warm Duck Breast Salad with Green Olive Tapenade
& The Super Freak!
Serves 4 to 6
2 boneless duck breast skin on
Salt and fresh cracked pepper
1 large shallot, finely diced7
1 Tbsp Champagne or Apple cider vinegar
¾ cup green olives, either Picholines or Luques!
½ tsp finely chopped lemon zest
1 tsp finely chopped thyme
1 Tbsp chopped Italian parsley
Extra-virgin olive oil
1 clove garlic
1 Tbsp each red wine vinegar & balsamic vinegar
6 small handfuls mixed young greens (aragula, watercress, spring mix) washed & dry
Open a bottle of Sheldon 2007 Graciano a.k.a The Super Freak; pour a glass and taste, smile, repeat.
Lay the duck breast skin side up on a cutting board. Score the skin, making 1/8 deep slices at opposing angles to create a checkerboard crosshatch. This helps the fat to render and the skin to brown nicely. Generously season the breasts with salt and pepper on both sides. Cover and store in a cool place.
To make the Olive Tapenade (which is a loosely interpreted version) macerate the diced shallot in the Champagne/Apple cider vinegar with a pinch of salt and pepper. Pit the olives and chop medium fine. In a small bowl, combine the olives, lemon zest, herbs, ¼ cup olive oil. Add the macerated shallots about 10 minutes before serving.
Make the Vinaigrette by pounding the garlic to a paste with a little salt. Add the red wine & balsamic vinegars, black pepper to taste and 6 Tbsp olive oil. Taste and adjust for salt and acid if needed.
Preheat over to 425 F. Sear duck breast skin side down in heavy cast iron pan for 2-3 minutes until skin is nicely browned. Turn skin side up and roast in oven for 3-4 minutes. Remove from heat and let rest on a platter for 10 minutes before slicing
Taste the wine again; notice the deliciously fragrant spicy nose, what fun!
While the duck is resting finish the olive tapenade. Dress the greens with vinaigrette in a large bowl. Slice the duck breast in thin diagonal slices. Warm the bowl in the still warm oven until barely wilted. Divide the greens among plates and arrange the sliced breast over them, finish with a pinch of good Fleur de Sal. Spoon a little olive tapenade over each salad and serve with the Graciano!
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