BBQ Sonoma County Duck Breast

Enjoy this dish with a crisp Californian Sauvignon Blanc to create a dynamic balance and a backyard BBQ you will never forget!

Ingredients

• 4 duck breasts from Sonoma County with skin removed
• 1/2 pound sweet dream peaches, peeled and cut into wedges
• 1/2 pound Hakurei turnip, peeled and cut into wedges
• 2 pints mushrooms (white Alba clamshell variety), slightly roasted
• 1/2 pound petite chard
• Baguette bread slices, cut into 1/2-inch cubes and lightly toasted
• 1/4 pound black apricots, pitted and thinly sliced
• 1/4 pound torpedo onions, sliced into thin rounds
• 1/2 cup sugar or more to taste
• 2 tablespoons red wine vinegar
• 1 organic orange, 1 inch zested
• 3 sprigs mint leaves, torn in half
• 1/2 cup homemade chicken stock or your favorite store-bought brand
• Kosher salt and freshly cracked black pepper to taste
• 2 ounces vegetable oil

Directions

1. Season the duck breasts generously with kosher salt and freshly cracked black pepper. Set aside.
2. Prepare a medium-hot fire in the grill. When the coals are ready, lightly oil the grill rack.
3. Place the duck breasts on top of the grill. Allow the duck breasts to grill for about 6 minutes before flipping them over and grilling another 6-7 minutes or until the duck breasts are medium-rare in the center.
4. To prepare the Sweet Dream Peach Panzanella, in a medium-sized sauté pan, add the peaches, turnips, mushrooms, baguette cubes, chicken stock and chard.
5. Season with salt and pepper.
6. Cook until all the ingredients are harmonious and flavorful. Reserve warm until ready to plate.
7. To prepare the Black Apricot-Red Onion Jam, in a medium-sized sauce pot, add the apricot, onions, sugar, red wine vinegar, and orange zest; cook until thick and jam-like, 5-10 minutes.
8. Transfer the jam to a dish or bowl and cool to room temperature.
9. Fold in the torn mint leaves. It will keep, covered in the refrigerator, for up to 1 week.
10. To assemble, place a good-sized amount of the panzanella in the center of each of the 4 plates.
11. Slice the duck breasts lengthwise into long fingers and lay on top on the panzanella.
12. Spoon a dollop of the jam on top of the duck breasts and serve immediately.