Grilled Muscovy Duck Salad With Ontario Cherries And Charred Chilies

by Chef Anthony Rose

An interesting summer salad that is easy to prepare.

2 Muscovy duck breasts

Marinade:
2 cloves garlic
4 juniper berries
2 tablespoons fresh thyme
Salt and freshly ground pepper

4 jalapeno peppers
2 teaspoons olive oil
2 cups arugula
2 cups sweet, red Ontario cherries halved and pitted
1 lime
Extra virgin olive oil for finishing

Score duck breasts’ skin in a hatch pattern using a sharp knife, being careful not to cut meat.

Combine garlic, juniper berries, thyme and salt and pepper in a mortar and pestle and pound into a paste, or chop together finely.

Rub marinade all over breasts and let marinate for 1 hour at room temperature.

Preheat grill to high. Turn off one element and place duck on that side, skin side down. Grill breasts for 12 minutes or until skin is crispy. Flip breasts and sear other side on direct heat for 1 minute or until desired degree of doneness. Let breasts rest.

Toss jalapenos with olive oil and grill over high heat for 3 minutes, turning, or until skins are charred. Let cool. Remove stem and peel off charred skins. Remove seeds, if desired, and coarsely chop. Set aside.

Divide arugula between 4 plates and top with sliced duck breast. Sprinkle jalapenos and cherries over duck and salad and season with salt and pepper to taste. Drizzle with extra virgin olive oil and squeeze lime juice over each plate.

Wine pairing by Beppi Crosariol:

Two words: pinot noir. Two more words: New World. Pinot noir from such regions as California, Oregon or New Zealand sometimes are disparaged for being too fruity and not as earthy as red Burgundy (pinot noir’s archetype). But the jammy, berry explosion of New World pinot noir would be a terrific complement to this dish. Look for such names as Calera or La Crema from California, Seresin from New Zealand, King Estate from Oregon, Norman Hardie and Le Clos Jordanne from Ontario or CedarCreek from British Columbia. Alternative choice: Alsatian pinot gris.