Hickory Smoked Duck Breast, Stone Hollow Creamery Chèvre & Alabama Peach, Blueberry Gastrique
2 C fresh blueberries
3 T Honey or Agave Nectar
2 T Grenache Vinegar
3 T Port Wine
Combine all ingredients in a sauce pan and cook until blueberries pop open, releasing their juice. Let mixture sit for15 minutes then purée until smooth. Strain through a fine chinois and set aside.
Over medium heat, slowly render duck fat side of breast in a sauté pan until crispy-about 10 minutes. Turn and continue to cook for another 2 minutes or until medium rare. Remove from heat and rest for approximately 7 minutes.
Half and hollow center of peach, fill both halves with chèvre, and roast in 400 degree oven for 7-10 minutes once duck is cooked and is resting.
Slice duck across the meat grain, and serve.
Little Savannah Restaurant & Bar
GDA Cooking - June 10, 2013
1720 Valley View Drive