Smoked Duck with Spicy Stone-Fruit/Goat Cheese Chutney
with Pentimento '2014' bottling
Pre-packaged smoked duck is available from fine meat purveyors. To prepare our passed appetizer/pairings in the tasting room, we use a sharp knife to cut the duck, fat side up, into thin slices & serve the slices atop petit toast spread with the chutney.
For the chutney:
1-1/2 cup chopped dried apriots
1 cup chopped dried cherries
1 cup pomengranate juice
2 cups water
small pinch salt
2 Earl Grey tea bags
1 cup toasted & chopped pecans
6 oz. goat cheese
Preparing the chutney:
Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, & salt & bring to a simmer. Add the tea bags & simmer for about 40 minutes, until liquid has been mostly absorbed.
Remove the tea bags & discard. Stir in the pecans & transfer to a serving bowl.
Preparing the passed hor d'oeuvre:
Mix the chutney with the goat cheese (70% percent chutney to 30% goat cheese). Spread a generous amount of the chutney/goat cheese mixture on petite toast. Place a slice of duck on the toast. Enjoy.