Apple Wood Smoked Sonoma Pekin Duck Breast Recipe
Wheat Berries, “First of the Season” Brassicas, Tiny Carrots, Harvest Grapes, Bacon Lardons, and Verjus Vinaigrette. Chef’s Notes: For a chef, Indian Summer is truly a magical time to cook. With late summer’s harvest touching the beginning of fall’s magic, the combinations of products and ingredients can be as amazing as it can be fleeting. With inspiration from the long hazy evenings, we smoke Sonoma County Poultry’s Pekin duck breasts serving them alongside mixed heirloom cauliflowers from Patrick Hoover. With a nod to the grape harvest beginning we add the subtle sweetness of fresh grapes and verjus, capturing the flavor of a very special time of year.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Wheat Berries
Rinse the wheat berries under cold water. In a pot, combine the wheat berries with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until tender. Drain and set aside.
- 2
- 3
Sauté the Bacon Lardons
In a large skillet over medium heat, cook the bacon lardons until crispy. Remove the lardons from the skillet and set aside, leaving the rendered fat in the pan.
- 4
- 5
Prepare the Verjus Vinaigrette
In a small bowl, whisk together the verjus, olive oil, and a pinch of salt and pepper until well combined.
- 6
Serve the Dish
Slice the smoked duck breasts and plate them alongside the sautéed brassicas, tiny carrots, wheat berries, and fresh harvest grapes. Drizzle the verjus vinaigrette over the top and garnish with the crispy bacon lardons.
