Recipes

Entree

Grilled Duck Breast with Plum Mostarda

YIELD:
Serves 4 - 6
CHEF:
Chef Brian Streeter
Pairs well with:
Rubaiyat, North Coast , Rubaiyat Red, Napa Valley

Grilled Duck Breast with Plum Mostarda with Cakebread Cellars Rubaiyat


Ingredients

4 duck breasts
2 tsp ras el hanut*
2 cloves garlic, grated
1 tsp. fresh thyme, picked
salt and pepper

½ bottle red wine
1 c. sugar
2 T. red wine vinegar
½ T. ground mustard
2 T. mustard seed
3 lbs. plums, pitted and cut in 1/2 inch dice
2 tsp mustard seed oil* (optional)
pinch salt


Preparation

With a sharp knife, lightly score the fat side of the duck breasts. Rub the duck with the ras el hanut, garlic, thyme, salt and pepper and marinate for at least two hours or overnight in the refrigerator.

For the mostarda, bring red wine and sugar to a boil in a large non-reactive saucepan. Whisk together the vinegar and ground mustard. Add to the red wine and sugar along with the mustard seed. Reduce by three quarters. Add the diced plums and cook until the plums begins to soften and the mixture starts to thicken again, about 10 minutes. Stir in the mustard seed oil and salt and allow to cool.

Remove the duck breast from the refrigerator and allow to come to room temperature. Heat the grill to high heat. Sear the duck breast fat side down and cook for 5 to 7 minutes or until skin is very crispy. Cook the other side for 3 more minutes until medium rare or to desired doneness. Remove the duck breasts from pan and allow the meat to rest for 5 minutes before slicing. Slice the duck against the grain and top with a spoonful of the rhubarb mostarda.

Enjoy with a glass of Cakebread Cellars Rubaiyat.

Note: Ras el hanut is a Moroccan spice blend made up of many spices that changes from spice merchant to spice merchant. It can be ordered from Whole Spice at www.wholespice.com . Substitute your favorite spice blend if unavailable. Mustard Seed oil is an ingredient commonly used Indian cooking. Look for it in Asian markets with a wide selection of Indian ingredients.

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