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BBQ Sonoma County Duck Breast
By Chef Michael Rossi

Ingredients
4 Duck breasts from Sonoma County with skin removed
1/2 pound Sweet Dream Peaches peeled and cut into wedges
1/2 pound Hakurei Turnip peeled and cut into wedges
2 pints mushrooms - slightly roasted White Alba clamshell (or hon shimeiji) variety
1/2 pound Chard petite Baguette Bread Slices cut into 1/2 inch cubes and lightly toasted
1/4 pound Black Velvet Apricots, pitted and thinly sliced
1/4 pound Torpedo Onions sliced into thin rounds
1/2 cup Sugar or more to taste
2 tablespoons Red Wine Vinegar
1 Organic Orange 1 inch zested
3 sprigs Mint Leaves torn in half
1/2 cup Chicken Stock homemade or your favorite store-bought brand
Kosher Salt and freshly cracked black pepper to your taste
2 ounces Vegetable Oil

Directions
Season the duck breasts generously with Kosher salt and freshly cracked black pepper and set aside.

Prepare a medium-hot fire in the grill. When the coals are ready, lightly oil the grill rack and place the duck breasts on top of the grill. Allow the duck breasts to grill for about 6 minutes before flipping them over and grilling another 6-7 minutes or until the duck breasts are medium-rare in the center.

Sweet Dream Peach Panzanella (Bread Salad)
In a medium-sized sauté pan, add the Sweet Dream peaches, Hakurei turnips, white alba clamshell mushrooms, toasted baguette cubes, chicken stock and baby red Swiss chard and season with Kosher salt and freshly cracked black pepper.

Cook until all the ingredients are harmonious and flavorful. Reserve warm until ready to plate.

Black Apricot-Red Onion Jam
In a medium-sized saucepot, add the sliced black apricot, red torpedo onions, sugar, red wine vinegar, orange zest and cook until thick and jam-like, 5-10 minutes.

Transfer the jam to a dish or bowl and cool to room temperature. Fold in the torn mint leaves. It will keep, covered in the refrigerator, for up to 1 week.

Assembly
When ready to serve, place a good sized amount of the Sweet Dream Peach Panzanella in the center of each of the 4 plates.

Slice the duck breasts lengthwise into long fingers and lay on top on the Panzanella. Spoon a dollop of the Black Apricot-Red Onion jam on top of the duck breasts and serve immediately!

Note:
I recommend enjoying this dish with a crisp Californian Sauvignon Blanc to create a dynamic balance and a backyard BBQ you will never forget!