Smoked Duck with Rhubarb Vinaigrette With 2011 Grenache "St. Peter of Alcantara"
1 Smoked Duck Breast, sliced thin
4 Gem lettuce leaves
½ rhubarb stalk
½ shallot cut fine
½ of a lemon zested and juiced
½ Maille mustard
1 tablespoon runny honey for vinaigrette + 1 teaspoon honey to cook the rhubarb
½ tablespoon Linn's Fruit Bin rhubarb/raspberry jam
Salt and pepper to taste
1 box Valley Produce Company Potato Cracker Thins
Heat oven to 375 degrees F.
Wash and cut the rhubarb into half-inch chunks. Toss rhubarb in the teaspoon of honey & lemon juice. Place each chunk on a baking sheet and roast until tender, about 20 minutes. Set aside and let cool completely.
Wash & dry the lettuce and tear into small pieces. Thinly slice the smoked duck breast. Set aside.
To make the Vinaigrette:
Place the rhubarb, lemon zest, mustard, shallot, 1 tablespoon honey & jam in a food processor. Pulse until it reaches your desired consistency.
Place crackers on a plate. Stack lettuce, rhubarb vinagrette, and duck on top.
Serve and enjoy!
*Note: This recipe makes a very small amount of vinaigrette. We recommend doubling or quadrupling the recipe. The consistency is more like a chutney than that of a traditional vinaigrette.*