1 Hudson Valley Moulard duck quarter
1⁄4 cup blackstrap molasses
2 cloves garlic, minced
3 juniper berries, crushed
1 firm-ripe peach, cut into eighths
1 slice day-old bread, cubed and toasted
1 cup arugula 1/3 cup sheep’s milk feta, cubed
1⁄2 bunch fresh mint leaves
2 tablespoons red onion, minced
2 tablespoons lemon juice
1 tablespoon local bee’s honey
Aged sherry vinegar
Extra virgin olive oil
Sea salt and fresh-cracked black pepper
In a bowl whisk molasses, garlic and juniper berries with one tablespoon olive oil until blended. Place the Hudson Valley Moulard duck quarter in the mixture and marinate in the refrigerator overnight.Heat a well-oiled grill to medium-high heat. Remove duck quarter from marinade and carefully place skin-side down on the grill. Grill until the skin is golden brown, approximately 15 minutes, and then flip over and continue cooking over indirect heat until desired doneness, 30-45 minutes. Baste duck throughout grilling process.
Toss peach sections with one tablespoon olive oil. Grill peach sections next to duck until grill marks appear, 2-3 minutes per side. Toss peach sections with arugula, feta and toasted bread cubes. Drizzle with olive oil and aged sherry vinegar; season with sea salt and black pepper.
In a food processor, blend mint leaves, red onion, lemon juice, honey and cayenne with one tablespoon water until consistency is smooth. Season with sea salt. Serve duck on top of panzanella with chutney on side.
Hudson Valley Duck Farm | Summer Recipes 2010 | Recipe by Rachael S. Mamane
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