Your Cart
Your cart is empty.
Let us help you fill it.
The richness in this smoked duck recipe--along with its smoky flavors, and tannic notes found in cumin, grilled eggplant, olive, shallot and marjoram--all play to the food-friendly style of Jordan Cabernet. The sweetness of the vinaigrette may be matched to the fruit of a specific vintage by adjusting the citrus juice.
2 brined and smoked duck breasts, sliced (preferably Peking)
1 cup olive quinoa
2 Japanese eggplants, grilled and sliced
1/3 cup winter citrus vinaigrette
kosher salt and pepper to taste
1 tsp black truffle oil to finish
maldon salt to finish
3 cups water
1 cup oolong tea
¼ cup brown sugar
¼ cup kosher salt
½ cup soy
zest of one orange
3 star anise, toasted
1 tsp Szechuan peppercorns
6 black peppercorns
4 scallions, roughly chopped
2 bay leaves
1 cup tri-color quinoa
1 shallot, finely sliced
1 clove black garlic
1 Tbsp marjoram, chopped
1½ cup duck stock (chicken stock may be substituted)
¼ cup pine nuts, toasted
¼ cup Picholine olives, pitted and halved
¼ cup Niçoise olives, pitted and halved
½ cup citrus juice, freshly squeezed (we use a combination of tangerine, Meyer lemon and ruby grapefruit)
2 Tbsp Champagne vinegar
2 Tbsp citrus zest (Kaffir lime, if available)
1 pinch cumin
2 tsp Dijon mustard
2 scallions, finely sliced
In a non-reactive pot, combine all brine ingredients. Stir over medium heat until sugar and salt dissolve. Remove from heat and chill. Brine may be refrigerated up to three days. Place duck breasts in a non-reactive bowl and pour chilled brine over. Allow to brine for 6 hours.
Pat duck dry, place in a freezer zip-lock bag and zip nearly closed. Feed the smoking gun's tubing (we employ the polyscience smoking gun) into the bag and dose with apple smoke. Seal and refrigerate for fifteen minutes. Repeat smoking once.
Finish the smoked duck in a cast iron pan over medium high heat until fat is rendered and duck has reached medium rare (6-7 minutes on the skin side, turn and sauté for 3 minutes more). Remove duck from the pan and quickly chill (may be refrigerated up to two days).
To prepare the quinoa, film a heavy bottomed sauce pot over medium heat with one tablespoon of extra virgin olive oil. Add shallot, garlic and marjoram. Season with salt and freshly ground black pepper and stir occasionally until shallots have softened (2-3 minutes.). Add quinoa and continue to stir until toasted and fragrant (3-4 minutes). Add stock and bring to a boil. Reduce to a simmer and continue to cook until quinoa is just done (13-15 minutes). Fold in olives and pine nuts, season and reserve.
For the vinaigrette, add citrus juice to a non-reactive pot and reduce by half, over medium heat. Remove from heat to cool slightly. Add Champagne vinegar, cumin, zest, scallion and mustard. Whisk to combine and then slowly add olive oil while whisking to emulsify. Adjust seasoning to taste and reserve.
To plate, stir vinaigrette into quinoa and spoon onto small dishes. Top with a slice of smoked duck breast, slice of grilled eggplant and garnish with a drop of black truffle oil and a few flakes of Maldon salt to finish.
Join our winery loyalty program today and receive 3,000 bonus points. To place an order, you must create an account. Membership is complimentary.
Need help? Please call 1-800-654-1213