Marinara Parmesan Gulf Shrimp Cocktail Sauce

Shrimp Cocktail

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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pat the duck breasts dry and score the skin in a crosshatch pattern without cutting into the meat.

Season both sides of the duck with 1 tsp salt and 0.5 tsp black pepper.

Preheat a heavy skillet over medium heat. Place duck breasts skin-side down and cook until the fat renders and the skin is crisp, about 8–10 minutes.

Flip the duck and cook 4–6 minutes for medium, or to your preferred doneness. Remove duck to rest on a plate.

In the same pan, add olive oil (if needed), then sauté minced garlic for about 30 seconds. Stir in chopped thyme to release its aroma.

In a small saucepan, combine blueberries, orange juice, orange zest, balsamic vinegar, honey and salt.

Simmer over medium heat until the berries break down and the mixture thickens into a glossy glaze, about 8–10 minutes.

If glaze thickens too much, whisk in a teaspoon or two of water to reach desired consistency.

Rinse quinoa under cold water to remove any bitterness.

In a medium saucepan, bring 2 cups of water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until fluffy and the water is absorbed.

Fluff quinoa with a fork. Drizzle with 1 tbsp olive oil, stir in lemon juice and chopped parsley. Season lightly with salt if needed.

Toss carrots and Brussels sprouts with 2 tbsp olive oil, 0.5 tsp salt and 0.25 tsp pepper.

Spread vegetables on a baking sheet in a single layer and roast 20–25 minutes, until tender and caramelized.

Slice duck breasts and arrange over a bed of fluffy quinoa and roasted vegetables.

Drizzle the blueberry-orange glaze over the duck and sides. Garnish with additional parsley if desired and serve immediately.

Duck breasts, skin-on

Kosher salt

Freshly ground black pepper

Olive oil

Garlic, minced

Fresh thyme, chopped

Blueberries

Orange juice

Orange zest

Balsamic vinegar

Honey

Salt

Quinoa

Water or broth

Olive oil (for dressing)

Lemon juice

Flat-leaf parsley, chopped

Carrots, cut into batons

Brussels sprouts, halved

Black pepper

CLOS SARON 'Out of the Blue' Sierra Foothills 2011

Mas de Daumas Gassac, Pays de l'Herault IGP, Languedoc

Domaine Comte Abbatucci 'Cuvée Collection-Général de la Révolution', Ajaccio 2006

Domaine Huet 'Le Haut Lieu' Demi-Sec, Vouvray

Domaine Huet 'Le Haut Lieu' Sec, Vouvray

Domaine Huet 'Clos du Bourg' Sec, Vouvray

Domaine Cailbourdin 'Les Cris', Pouilly-Fumé

Make CLOS SARON 'Out Of The Blue' Sierra Foothills 2011 Recipe in just 1h 15m. Cinsault, Syrah, Tempranillo

Clos Saron 'out Of The Blue' Sierra Foothills 2011 Recipe

Descriptors

Tasting Notes

Food Pairings

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