Smoked Liberty Farms Duck Breast With Dried Blueberry Syrah Compote
Serve with Kendall-Jackson Highland Estates Alisos Hills Syrah

Recipe by Chef Justin Wangler

Servings: 12

Duck Ingredients:

• 4 each Liberty Farms duck breast
• 2 Tbsp. vegetable oil
• 12 each walnut crostini
• 2 Tbsp. grape mustard, available in gourmet stores
• To taste kosher salt
• To taste hibiscus salt, available in gourmet stores
• Compote (see recipe below)
• Specialty equipment Camerons stovetop smoker
• Optional garnish micro greens

Duck Preparation:

• Slice criss-cross pattern into skin side of duck breast in order to help render the fat and retain crispness of skin when cooked. Lightly salt duck breast and set aside until ready to cook.
• In large sauté pan over heat add 1 Tablespoon oil. Place duck breast skin side down for 10-12 min. Drain excess fat as it accumulates in pan. When duck is consistent golden brown on skin side turn over and cook for an additional 1 min.
• Place 2 Tbsp. of finely ground oak chips in smoker and heat on stovetop (Note: Make sure you do this in a well ventilated kitchen or outside). Allow the chips to burn, then cover to put out flames. Let the chips smolder until color of smoke changes from greenish to white. Place duck breast in smoker and cover. Cook over medium low heat for 3 minutes or until duck is medium rare. Remove from smoker and allow to rest for 5 min. before serving.

Compote Ingredients:

• 1 C. dried blueberries, chopped
• 2 C. 2003 Kendall-Jackson Highland Estates Alisos Hills Syrah
• 1 C. red grape verjus (available at gourmet markets)
• 5 each dried hibiscus flowers (available in Latin or Middle Eastern markets)
• 1 tsp. kosher salt
• 2 tsp. dried sumac (available in Middle Eastern markets)

Compote Preparation:

• To make compote, combine the first 6 ingredients in a sauce pot and bring to a boil. Reduce heat to low and cook for 20 minutes or until liquid has reduced to a sauce consistency. Check for seasoning and sweet/sour balance.

To Serve:

• Slice duck into 1/8 inch thick pieces and season with hibiscus salt.
• Spread a thin layer of grape mustard on walnut crostini.
• Place duck slice on crostini then top with compote and micro greens.