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Peppered Duck on Winter Greens 
with Wine Suggestions
Serves 4

This salad was one of the most popular dishes served at Toasting Talent winemakers dinner that we hosted at the Crowne Plaza Ottawa. This salad certainly has a high 'oohhhh-ahhh factor'.  Thanks to Executive Chef Willi Wetscher for sharing this recipe!

The Savvy Grapes wine suggestion:
Red Wine - Gamay Noir, Kacaba Vineyards, Niagara
An absolute perfect match! Full of fresh pepper, red raspberries and light spices, this wine enhances the spices on the duck and has good sweetness that mellows out the vinaigrette. 

Pepper Duck Breast on Winter Mixed Greens

2 Brome Lake duck breasts, medium sized
½ carrot, diced 
¼ onion, diced
½ celery stalk, diced
1 tsp crushed black peppercorns
1 tsp crushed pink peppercorns
1 tsp green peppercorns
1/5 cup brandy
1/5 cup port wine
2 tbsp chopped parsley
2 tsp fresh thyme
20g (3/4oz) sea salt
1/3 cup extra virgin olive oil
1 tbsp vegetable oil

Trim the duck breasts of any sinews and excessive fat. Score the skin side of the breast with a sharp knife in a crisscross pattern. Season both sides of the duck with sea salt.

Color all sides of the duck in a hot pan using a little vegetable oil. Reduce the heat and leave the duck cook until it has a core temperature of 45 C (115 F). This will take around 5 minutes.

In a bowl combine the remaining ingredients and mix well. Take the warm duck’s breast and place it in a dish, surrounding it with the marinade. Ensure the breast is entirely covered. Leave the dish sit at room temperature for half an hour then transfer to fridge and refrigerate overnight. The duck will be ready in 24 hours.

To portion the duck, simply into cut thin strips skin side up, and place loosely around a seasonal salad. Dress with raspberry vinaigrette. Garnish with fresh mustard sprouts.

Raspberry Vinaigrette

1 cup thawed raspberries (from frozen) or fresh if available
½ clove garlic, chopped
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp red wine or raspberry vinegar
1 tsp sugar
Salt, pepper to season

Blend all the ingredients with a mixer. Adjust the seasoning according to preference. If the dressing is too sour, add more sugar. If you prefer a thinner dressing, dilute with a little water.

 
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