(Belgian endive with duck breast
and blackberry cabernet chutney)
By Executive Chef Erin Shaw, Legion
of Honor Museum, San Francisco, CA
Participant: Cooking for Solutions
(use organic when available)
12 spears Belgian Endive
1 8-oz. Duck Dreast
3 oz. Goat Cheese
1 tspn. Lavender (roll leaves between fingers to extract fragrance)
2 tspn. Thyme (minced)
1 tspn. Rosemary (minced)
Zest of 1 Orange
1 Orange (queezed)
2 tbls. Extra Virgin Olive Oil
1. Mix duck marinade ingredients together. Trim
excess fat and score skin on duck breast. Marinate duck breast
for 1-4 hours, but not less than 1 hour. Remove from marinade,
pat dry and season well with salt and pepper on both sides.
2. Sear duck breast in a saute pan on medium-high
heat, skin-side-down, for about 4 minutes or until skin cooks
to golden brown. Flip over and reduce heat to medium; cook on
meat side for 4-6 minutes to a medium to medium-rare consistency.
3. Let rest for at least 15-20 minutes, then
Blackberry Cabernet Chutney
1 pt. Blackberries (rinsed and drained)
1 sm. Shallot (minced)
1 tbls. Extra Virgin Olive Oil
2 tbls. Cabernet
2 tbls. Cabernet Sauvignon Vinegar
1 tbls. Sugar
Kosher Salt and Pepper (freshly ground, to taste)
1. In a small saute pan, heat 1 teaspoon of olive
oil on medium heat. Add minced shallot and cook for 1-2 minutes,
until softened. Add vinegar and wine; reduce by half. Add sugar
and cook 1 more minute. Stir in blackberries, reduce by half,
remove from pan and cool to room temperature.
2. Room temperature chutney should have the consistency
of jam. Add salt and pepper to taste.
Lay slices of duck on endive spears, crumble goat cheese onto
duck and then spoon on blackberry chutney.
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch Programs
are empowering seafood consumers and businesses to make choices
for healthy oceans.
To learn more, visit www.seafoodwatch.org.