From: Chef Anne Quatrano, Bacchanalia/ Floataway Cafe/Star Provisions, Atlanta. Yield: 4 servings. BASIL-MINT CURING RUB: 1/2 cup sugar 1/3 cup salt 1/2 cup basil leaves 1/4 cup mint leaves 1 Tbsp. fresh rosemary 1 tsp. orange zest 1 clove garlic, peeled DUCK: 2 duck breasts (Magret recommended), trimmed of some of the fat and silverskin VERJUS: 2 large bunches of California seedless grapes, rinsed 4 cups water 1/2 cup white vinegar 1 cup sugar FRESH CALIFORNIA GRAPE & MINT SALAD: 1 ...
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