' Le Cuvier - RP1-Smoked Duck with Rhubarb Vinaigrette

RP1-Smoked Duck with Rhubarb Vinaigrette

Smoked Duck with Rhubarb Vinaigrette With 2011 Grenache "St. Peter of Alcantara"


1 Smoked Duck Breast, sliced thin

4 Gem lettuce leaves

Rhubarb Vinaigrette:

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.*