Watercress & Roast Duck Salad
This salad makes for a vibrant, satisfying meal. The bold and peppery foraged watercress is in perfect complement with rich slices of duck breast and sweet seasonal pears. Whether you’re a seasoned forager or just curious about incorporating wild ingredients into your meals, this salad is a delicious place to start. Pair this salad with Hester Creek Columbia Valley Rose or Mission Hill Reserve Sauvignon Blanc.Ingredients
Serves 4
2 skin-on duck breasts
kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) smoked paprika
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) red chili paste
1 clove garlic, minced
1 tsp (5 ml) granulated sugar
1½ tbsp (22.5 ml) white balsamic vinegar
1 small red onion, thinly sliced
2 bunches watercress (about 4 cups/1 L), washed and dried
2 small Anjou or Bartlett pears, thinly sliced
Instructions
- Preheat oven to 350 F (175 C).
- Place duck breasts skin-side up on a cutting board. With a sharp knife, lightly score duck skin in a criss-cross pattern, making sure not to cut into flesh. Generously season duck all over with salt and pepper. Place duck breasts skin-side down in a large ovenproof frying pan and set over medium heat. Cook until skin is golden and some fat has rendered, 5 to 10 minutes. Transfer breasts to a plate. Pour rendered fat into a heatproof container and reserve for another use. Return duck, skin-side up, to frying pan. Place pan in oven and roast until an instant-read thermometer registers 125 F (52 C) in thickest part of meat, 15 to 20 minutes.
- While duck is in oven, in a small bowl, whisk maple syrup and paprika.
- Transfer cooked duck breasts to a cutting board, brush each all over with maple syrup mixture and let rest for at least 15 minutes.
- Meanwhile, make salad dressing. In a medium bowl, whisk olive oil, chili paste, garlic, sugar and vinegar until well combined. Set aside.
- In a small bowl, combine onions and a good pinch of salt. Cover with cold water and set aside for 10 minutes. Drain, discarding water, and pat onions dry with a clean tea towel.
- To serve, arrange three-quarters of watercress on a serving platter. Scatter pears and onions overtop. Drizzle with some dressing. Thinly slice duck breasts and arrange over salad. Top with remaining watercress and drizzle a little more dressing overtop just before serving.
Drink Pairings
Vermouth Seaweed Clams with Green Peppercorn Aioli
It is often a great idea to cook items found together in the same environment, as they generally pair well. Case in point: clams and seaweed. This meal comes together quickly and is perfect for a weeknight dinner yet fancy enough to serve to company. Serve Vermouth Seaweed Clams with CedarCreek Estate Pinot Gris or Poplar Grove Cascadia Pinot Gris.Ingredients
Serves 4
1 cup (250 ml) mayonnaise
½ tsp (2.5 ml) finely ground white pepper
1 tbsp (15 ml) brined green peppercorns, rinsed and coarsely chopped
2 tbsp (30 ml) dried wakame seaweed
3 tbsp (45 ml) grapeseed oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
5 large sprigs fresh thyme, plus more for garnish
1 × 4- to 6-in (10 to 15 cm) sheet dried kombu seaweed
1 cup (250 ml) dry white vermouth
4 lbs (1.8 kg) live clams, purged and scrubbed clean
sliced baguette, to serve
Instructions
- In a small bowl, whisk mayonnaise, white pepper and green peppercorns until well combined. Refrigerate aioli while cooking clams.
- Place wakame seaweed in a medium bowl and cover with room-temperature water. Set aside to allow seaweed to hydrate and become tender, about 10 minutes. Drain and squeeze excess water out of seaweed. Set aside.
- In a large heavy-bottomed stockpot over medium‑high heat, heat oil. Add shallots, garlic and thyme. Cook, stirring often, until shallots have softened, about 3 minutes. Add kombu, vermouth and clams. Cover with a lid and cook, shaking pot occasionally, until clams have opened and kombu has softened, about 6 minutes. Discard kombu and any clams that stay closed.
- Divide aioli among 4 serving bowls and spread over base. Top with hot clams and spoon broth overtop. Scatter with wakame seaweed and serve with sliced baguette.