Lavender & Applewood Smoked Duck over Butter Lettuce
  Goosecross Cellars Recipe for Syrah  

(1) 8 oz breast of duck (Muscovy duck is recommended by Chef Kelly MacDonald)
3 cups applewood chips
3-4 sprigs fresh lavender

2 heads butter lettuce
25 gold cherry tomatoes

1 teaspoon black pepper
(1) 3 oz. log SkyHill Farms goat cheese chevre (mild)

Directions :

Procedure for grilling the duck: Soak the applewood chips in water. Light BBQ . Salt & pepper the duck breast and place 3-4 sprigs of lavender on top of duck. Set aside. When the coals are white hot, sprinkle the applewood chips over the coals, and place the duck breast fat side down on the grill with the lavender on top of the meat. Smoke about 10 minutes with the lid on the BBQ. Using tongs, remove the lavender sprigs from the duck, flip the meat and replace the lavender sprigs on top of the duck. Smoke until the internal temperature is 130º or medium-rare. Remove the duck breast from the grill and set aside. Cool at room temperature. Once cooled, cover and refrigerate for 1 hour.

Procedure for the Salad: Remove the butter lettuce leaves carefully from the stem keeping them whole, wash thoroughly, and drain. Wash the cherry tomatoes well and pat dry. Assemble butter lettuce on the plates using equal parts light and green leaves. Garnish with the gold cherry tomatoes.

Lay out a sheet of wax paper and sprinkle black pepper around the center of the wax paper. Roll the goat cheese log, coating it with the pepper. Refrigerate 20 minutes. With a sharp knife, cut slices of goat cheese wiping knife clean each time. Arrange goat cheese slices on the plates with the butter lettuces and tomatoes.

Ingredients for Sweet Mustard Vinaigrette:
3 tablespoons mayonnaise
1/4 cup sweet honey mustard
1 tablespoon fresh tarragon, chopped
1/4 teaspoon black pepper
1/4 cup apple cider vinegar
1/4 cup olive oil
Additional Tarragon, chopped as garnish

Procedure for the Vinaigrette: Combine the mayonnaise, mustard, tarragon, black pepper, and apple cider vinegar in a medium bowl. Stir well. Slowly drizzle in the olive oil and whisk together.

To assemble the plate: Remove the duck breast from the refrigerator. Slice the fat off the duck. Cut thin slices of duck on the bias. Place the duck slices on top of the butter lettuce leaves. Sprinkle the chopped tarragon all around the plate and drizzle with the sweet mustard vinaigrette. Bon Apetit!

Recipe created by Chef Kelly MacDonald, Napa Valley Wine Train

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