Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Roussillon, France; red fruit, spice, dried rose, grapefruit acidity

Pat dry the duck breasts. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1/2 tsp coarse sea salt and 1/2 tsp black pepper.

Prepare the duck

Heat a heavy skillet over medium-high heat and add 1 tablespoon olive oil. Place duck breasts skin-side down and cook until the fat renders and the skin is crisp, about 6–8 minutes. Flip and sear the flesh side 2–3 minutes. Remove from the pan and let rest.

Sear the duck

In the same pan, pour off excess fat, leaving about 1–2 tablespoons. Add the berries, 40 g sugar, 1 teaspoon balsamic vinegar, and 60 ml water. Simmer 8–10 minutes until thick and glossy. Stir in 0.25 teaspoon dried rose petals. Remove from heat and whisk in 0.25 teaspoon rosewater.

Make red berry-rose compote

In a small saucepan, simmer 60 ml pink grapefruit juice with 0.5 teaspoon grapefruit zest until reduced by half and glossy. Whisk in 1 tablespoon butter to emulsify and finish with a gentle sheen.

Prepare grapefruit reduction

Slice rested duck and arrange on plates. Spoon a generous amount of red berry-rose compote beside the slices. Drizzle grapefruit reduction over the duck and compote. Garnish with a sprig of fresh rosemary.

Plate and finish

Duck breast, skin-on

Coarse sea salt

Black pepper

Olive oil

Mixed red berries (raspberries and blackberries)

Sugar

Balsamic vinegar

Water

Dried rose petals

Rosewater

Pink grapefruit juice

Grapefruit zest

Butter

Fresh rosemary

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Descriptors

Tasting Notes

Food Pairings

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