' Le Cuvier - RP21-Smoked Duck with Stone Fruit Chutney

RP21-Smoked Duck with Stone Fruit Chutney

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.