This months recipe of one of our most popular. We like to serve it on a bed of baby bok choy sautéed in garlic. This is a perfect dish to serve to people who have not had a good experience with duck in the past. It is a very mild dish and works well with a Merlot.
Ginger Plum Glazed Duck
- Calistoga Black Currant sparkling water (any berry type will work)
- Sliced ginger
- Ground cloves
- Plum wine
- Duck breast
1. Prep duck, remove the loose skin on duck breast by trimming. This should leave only the firmly attached skin with duck meat showing around the sides when looking at the breast with the skin side up. Score the skin with diagonal cuts to create a diamond pattern in the skin.
2.Prepare marinade. The marinade is made with a 1/3 cup plum wine to 2/3 cup Calistoga. Place two 1/8 inch slices of ginger per 1/2 breast and 1/8 teaspoon ground clove.
3. Marinate in refrigerator for a minimum of two days with a max of five days.
4. Remove duck from marinade and strain the marinade into a sauce pan. Reduce marinate by 1/2 . At this point you might want to add 1 sliced plum per four breast. Let the sauce simmer and set aside
5. In a hot pan sear duck with skin side down until brown. Turn over and sear for about 2 min remove from pan to rest. For catering I refrigerate the duck at this point . When cooled I slice it on the bias (at an angle ) and place back onto a sheet pan in the same shape of the breast. Before serving I place the duck into a preheated 400 oven for about 5 min until heated through.
Duck should always be slightly pink inside when served. It is very important when searing the duck to get the skin side crispy . This will ensure that the duck is cooked through. If you plan on serving the duck from the pan cook in pan until you get an internal temperature of 145 Remember, if you make this or any of the recipes posted take a picture and mail it to us and you could find yourself on our web site.