Fowl

Featured Recipe

Mango and Herb Salad with Tea Smoked Duck

Source: Chef Chris Mortenson, La Condesa, St. Helena
    • 2 duck breasts
    • 1 tbsp. green tea
    • kosher salt

Method:
1. Grind the green tea and kosher salt together in a spice grinder until it is powder. Rub the powder on the duck breast and then slowly sear it over a mix of cherry and oak wood. Cook it until it is medium rare and then set it aside until it is cool.


Mango and Herb Salad:
    • 1 tbsp. The Perfect Purée of Napa Valley Mango Purée,  thawed
    • 1 tbsp. white balsamic vinegar
    • 1 tbsp. extra virgin olive oil
    • 1/2 green mango (with peel off)
    • 8 basil leaves
    • 8 mint leaves
    • 8 cilantro leaves

Method:
2. For the mango and herb salad, chiffonade the mango and basil, mint and cilantro very fine, mix together, add the salt at the end. Take a melon baller, make jicama into melon ball size. Mix together the dressing of Perfect Purée Mango, vinegar, Extra virgin olive oil. Rest jicama orbs in the dressing for a minute to pick up some flavor. Make sure to taste until you love it.

Serving Suggestion:
Once the duck is cool, slice it into very thin slices, lay the slices down next to each other and place a jicama ball, topped by the mint and mango salad. Roll it up into a bite size lollipop and put a long lollipop stick into it.
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  • Banana
  • Meyer Lemon
  • Red Raspberry
  • Coconut
  • Apricot
  • Passion Fruit
  • Strawberry
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  • Kiwi
  • White Peach
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  • Black Currant
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