Cured Duck Breast with Fresh California Grape Salad with Mint & Verjus

RH Staff

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 cup red California seedless grapes
1 cup green California seedless grapes
1 cup blue-black California seedless grapes
1/4 cup olive oil
1/2 cup verjus 1 bunch fresh mint, leaves picked off stem to taste, sea salt and pepper

Combine all rub ingredients and process in food processor fitted with a stainless steel blade. Pulse until all incorporated.

Rub both sides with basil-mint rub and let sit uncovered in refrigerator overnight.

Combine all verjus ingredients in a stainless saucepan and bring to a simmer over medium heat. Simmer for 15-20 minutes. Press through a fine chinois and reserve in refrigerator. Cut grapes in half and toss them together with remainder of the ingredients.

Heat a charcoal grill or nonstick pan. Sear duck breast, fat side down, over medium heat for 5-7 minutes. Turn and cook for 5-7 more minutes for medium-rare meat. Slice 1/2 of each breast in thin slices and arrange on a plate. Top with 1/4 of the fresh California grape salad and drizzle with juices in the bowl for each serving.

CALIFORNIA TABLE GRAPE COMMISSION