The Restaurant At Meadowood | 07. 2021 Recipe

Make dough

In a large bowl, sprinkle the active dry yeast into the warm water and let sit 5 minutes until foamy. Add the flour and salt and mix until a rough dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Lightly oil a bowl with 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Bake

Preheat oven to 425°F (220°C). Shape dough into a round or loaf, place on a baking sheet, slash the top once, brush with a little olive oil, and bake 25–30 minutes until golden and hollow-sounding. Cool on a rack 20 minutes.

Prepare butter

While bread cools, bring the room-temperature butter to a soft consistency. Fold in sea salt flakes to taste. Serve slices of warm bread with salted butter.

In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning.

Arrange mixed greens on a serving platter. Top with sliced heirloom tomatoes, thin red onion, torn basil, and crumbled chèvre. Drizzle the dressing over the salad and finish with a light sprinkle of salt and a few grinds of black pepper.

Prepare duck

Pat duck breasts dry. Score the skin in a crosshatch pattern being careful not to cut into the meat. Season both sides with kosher salt and freshly ground black pepper.

Render fat and sear

Place a cold, dry skillet over medium-low heat. Place duck breasts skin-side down in the skillet (no oil). Cook slowly 8–12 minutes, allowing fat to render and skin to crisp. When skin is deep golden and most fat has rendered, flip and sear the meat side 2–3 minutes. Transfer to a preheated 375°F (190°C) oven for 6–8 minutes for medium-rare, or cook to desired doneness. Remove to a cutting board and rest 8–10 minutes.

Make cherry gastrique

While duck rests, wipe the skillet of excess fat, leaving a tablespoon. Add dried or pitted cherries and deglaze with champagne or white wine, scraping up browned bits. Stir in red wine vinegar, brown sugar, and balsamic vinegar. Add the stock and thyme sprigs and simmer gently until cherries soften and sauce reduces to a thick, syrupy consistency (about 8–12 minutes). Remove thyme. Whisk in cold, cubed butter a bit at a time to finish and give the sauce a glossy sheen. Taste and adjust seasoning with salt and pepper.

Slice the duck breasts thinly on the bias. Spoon warm cherry gastrique over the slices just before serving.

Place fingerling potatoes and smashed garlic cloves in a pot, cover with cold water and 1 teaspoon sea salt. Bring to a boil and simmer until potatoes are tender when pierced, about 12–15 minutes. Drain and let cool slightly.

Preheat oven to 450°F (230°C). On a sheet pan lined with parchment, gently press each potato with the bottom of a glass or a potato masher to 'smash' to about 1/2-inch thickness. Drizzle with olive oil, sprinkle chopped rosemary, sea salt, and black pepper.

Roast 20–25 minutes until edges are crisp and golden, turning once halfway. Remove garlic cloves (they will be soft) and discard or chop into the potatoes for extra flavor when serving.

On each plate, place a small bed of mixed microgreens or watercress. Fan 3–4 slices of seared duck breast atop the greens. Spoon 2–3 tablespoons of cherry gastrique over and around the duck.

Add a scoop of smashed fingerling potatoes to the side. Arrange a generous portion of heirloom tomato salad beside the duck and potatoes. Scatter toasted hazelnuts over the salad and duck for crunch and finish with a light grating of lemon zest over the potatoes and greens.

Serve warm with slices of the housemade bread and salted butter on the side.