Liberty Farms Duck "Pastrami" with Strawberry Mostarda
Serve with Kendall-Jackson Pinot Noir
Lightly spiced and smoked duck "pastrami" is topped with an Italian style mostarda made from estate strawberries and mustard seeds. A touch of truffle oil highlights the earthy aroma found in this wine while the smoke and fruit help match the complex flavors of this Monterey County Pinot Noir.
Recipe by Chef Ryan Pollnow
Ingredients:
- 12 each Toasted bread crostini
- 12 slices Duck pastrami (recipe follows)
- 1/4 cup Strawberry mostarda (recipe follows)
- 1 ounce Micro-greens
- 1 tsp. Truffle vinaigrette (recipe follows)
Duck "Pastrami" Ingredients:
- 4 cups Water
- 2 Tbsp. Brown sugar
- 1/4 cup Salt
- 1 1/2 tsp. Curing salt (pink salt or saltpeter)
- 3 each Juniper berries
- 1/2 tsp. Mustard seeds
- 1 tsp. White Peppercorns
- 2 each Allspice
- 2 each Cloves
- 1 each Bay leaf
- 1/4 cup Dry hibiscus leaves
- 2 each Duck breasts
Duck "Pastrami" Preparation:
Combine all ingredients, except duck breasts, in a large saucepot. Bring the mixture to a boil and dissolve the salt and sugar. Turn the heat down and simmer for 5 minutes. Remove from the heat and cool over an ice bath. Once the mixture has chilled, submerge the duck breasts and refrigerate for 36-48 hours (depending on duck size). Remove the duck from the brine and pat dry on paper towels. Lightly smoke the duck breasts for one minute over a neutral flavored wood. Wrap the duck breasts in two layers of plastic wrap and poach in simmering water until lightly cooked through (about 15 minutes at a low simmer). Chill and slice.
Strawberry Mostarda Ingredients:
- 2 pints Strawberries (de-stemmed and quartered)
- 1 cup Kendall-Jackson Pinot Noir
- 1/2 cup Balsamic vinegar
- 2 Tbsp. Sugar
- 2 Tbsp. Violet mustard (substitute Dijon if violet is unavailable)
- 1/2 tsp. Mustard seeds
- 1 Tbsp. Mustard seeds
Strawberry Mostarda Preparation:
Combine all ingredients in a large sauce pot and simmer until almost all liquid has cooked out (about 25 minutes on low heat).
Truffle Vinaigrette Ingredients:
- 1 Tbsp. Black truffle oil
- 2 Tbsp. Kendall-Jackson Estate Olive Oil
- 1 Tbsp. Red wine vinegar
- 1 tsp. Pomegranate molasses
- to taste Kosher salt
Truffle Vinaigrette Preparation:
Combine all ingredients in small mixing bowl and whisk to combine. Season with salt.
Final Preparation:
Top each crostini with a slice of the duck pastrami, a dollop of strawberry mostarda and the micro greens dressed in the truffle vinaigrette.
