About the Recipe
Ingredients
Lapin Cherry + Red Wine Jam
2 lbs pitted fresh cherries
½ cup local honey
2 cups Van Westen ‘Vulture’ red wine (Cab Franc)
1 tbsp Vancouver Island sea salt
1 tsp cracked black pepper
3 tbsp premium balsamic vinegar, like Venturi-Schulze
Medley Organics Red Beet PuréeÂ
1 lb red beets, skin on, and washed
2 litres water, plus 1 cup hot water for pureeing
Duck Breast:
Pekin duck breast from Fraser Valley Farms
Salt & cracked black pepper
1 tbsp salt
3 tbsp organic canola oil
Preparation
Red Wine Jam Medley:
In a medium size pot, simmer the red wine with the pitted cherries until they burst Add honey, salt and pepper Simmer for 30 minutes Add Venturi-Schultz balsamic vinegar Set aside and let cool Can be served with duck, wild BC salmon, cheese plates or ice cream
Beet Puree:
In a medium size pot, simmer the beets covered in water until tender, approximately 35 minutes Let beets cool, peel them, and chop into 1 inch pieces Reserve a few beets for final dish In a Vita Prep blender, puree the remaining beets, adding just enough fresh, hot water for a smooth, but not runny, puree. The goal is to create a thick and smooth consistency
Season with salt and organic canola oil.
Duck:
Preheat a cast iron, or heavy duty stainless steel pan.
Pan sear the duck, skin-side down for 5 to 6 minutes in a 400 degree oven Baste with butter and fresh thyme Let the duck breast rest for about 5 minutes to retain juices before slicing
Assemble + Serve: Select a pretty, pale dish Channel your inner plate artist and have fun creating a beautiful meal Start with the beet puree, add beets, top with sliced duck Spoon, spread, smear, dot or dollop the Lapin Cherry + Red Wine Jam on the plate