Smoked duck with olive quinoa and citrus vinaigrette recipe webhero2015 0126 « back to recipes

Smoked Duck with Olive Quinoa and Citrus Vinaigrette

The richness of duck, its smoky flavors, and tannic notes found in cumin, grilled eggplant, olive, shallot and marjoram all play to our food-friendly style of Cabernet. The sweetness of the vinaigrette may be matched to the fruit of a specific vintage by adjusting the citrus juice.

Ingredients

  • 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

For the brine

  • 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

For the olive quinoa

  • 1 cup tri-color quinoa

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 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

For the vinaigrette

  • 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

Ingredients

  • 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

For the brine

  • 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

For the olive quinoa

  • 1 cup tri-color quinoa

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 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

For the vinaigrette

  • 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

Instructions

serves 6-12

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 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 duck breast, slice of grilled eggplant and garnish with a drop of black truffle oil and a few flakes of Maldon salt to finish.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

Item Added to Your Cart