6 duck breasts, sliced to ½ inch thick
on the bias
16 bamboo skewers, soaked in water 30 min.
Drizzle of grapeseed oil
Salt to taste
1 anchovy, cleaned of bones
3 cloves of garlic
½ inch of microplaned horseradish
2 small lemons, juiced
¾ bunch of minced flat-leaf parsley
½ cup of olive oil
Salt to taste
Skewer the sliced duck, leaving enough room on the bottom of the skewer for handling. Give the duck a sprinkling of salt and a drizzle of grapeseed oil. Turn them over to coat evenly. When the grill is hot, carefully lay down your skewers, flipping them only once while cooking the duck to medium—about 1–2 minutes each side. If overcooked, the duck will come out dry and undesirable. Before serving, let the skewers rest for about 3 minutes, before brushing them with the horseradish sauce.
For the horseradish-herb sauce, put the anchovy, garlic, horseradish into a mortar. With a pestle, mash the ingredients to a pulp. (This step can be done in a food processor). Cover with lemon juice. Separately, cover the finely minced flat-leaf parsley with the olive oil. Keep the two separate until you are ready to brush the grilled duck. When the duck is ready, mix the contents of the mortar with the herbed olive oil in a small mixing bowl. Season with salt and brush onto the duck.
Farro, Brussels Sprout, Apple, and Pistachio
3 cups cooked farro (see recipe below)
15 Brussels sprouts, peeled of their loose
petals, blanched in salty water (3 Tbsp in
6 cups of water) for 1 minute and shocked
1 large Granny Smith apple, diced
½ cup toasted pistachios
Red wine vinaigrette (see recipe at right) to taste
Salt and pepper to taste
To cook the farro, combine water and farro (2:1 ratio) in a medium saucepan. Add 2 tsp of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.
Red Wine Vinaigrette
1 shallot, finely minced
1 Tbsp red wine vinegar
3 Tbsp olive oil
Salt to taste
For the salad, mix all of the ingredients together in a large bowl. Add red wine vinaigrette until you have a sharp but not oily flavor. Add salt and pepper until desired seasoning levels are reached.
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For more locally based food ideas, flavor combinations, and recipes follow @jon_wipfli on Instagram. Jon also offers cooking classes, private dinners, and catering services.
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