Smoked Duck Breast with Cherry Chutney Crostini
Paired with 2005 Hill Family Estate Barrel Blend
Serves 4-6

Ingredients
2 duck Breasts
Fresh ground pepper to taste
Salt, if needed
Extra virgin olive oil and clove garlic
One long baguette
1 bag / 8 oz dried bing cherries
1 red onion, finely chopped
1 cup port
1/4 cup sugar
1 tsp fresh thyme
splash of balsamic vinegar

 

Method

Duck:
Rub duck breast with a little extra virgin olive oil and season with salt and ground black pepper. Grill slowly skin side down on coal / wood bbq until skin has rendered down, is crispy and golden brown. Turn and seal underside for 2 minutes. Allow breast to rest before slicing. You want to keep the breast as pink as possible so don't over cook. The lower and slower the temperature the better. To make the crostini, slice the baguette into 3/8" slices. Brush one side with olive oil and char grill until lightly golden, rub with garlic clove and brush with more olive oil if needed.

Chutney:
In heavy bottomed pan sweat red onion until translucent. Add cherries and sweat for a minute, add port, thyme, splash of balsamic, and sugar and reduce until it forms a thick sauce and cherries absorb liquid and plump. Season with salt and , plenty of ground black pepper to add a little spice - do this to taste. You may want to chop the cherries when done.

To Serve: Mound each crostini with cherry chutney and then arrange thinly sliced duck pieces on top and serve.

Small Lot Wine Tours is fortunate to have Elizabeth Binder, owner of Delicious Dishes and executive chef of Bar Bambino in San Francisco, as our consulting chef. She can prepare the perfect meals for your next party, no matter how big or small. To learn more or to contact Elizabeth email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .