Communal Beat

Atlas Café’s Solera Pan Seared Duck & Summer Berry Salad Recipe

Atlas Café’s Solera
Pan Seared Duck and
Summer Berry Salad Recipe

Atlas Seared Duck Breast

Recipe for Solera Pan Seared Duck & Summer Berry Salad
By Executive Chef Jonathan Frazier of Atlas Café

For Communal Beat’s August edition, Atlas Cafe and Executive Chef Jon Frazier complemented our exclusive interview with Mark Timmermans of Beaufort Winery by sharing two easy-to-follow recipes for delicious dishes that are perfect for the hot weather we are enjoying in the Comox Valley this month.  We hope you have fun preparing these and look forward to hearing about your experience!

Pan-seared Duck with Beaufort Black Solera Wine Reduction

Recipe Ingredients:

2 duck Breasts

2 tbsp shallots minced

1 cup Beaufort Black Solera Wine

½ cup chicken stock

2 sprigs fresh thyme

2 tbsp unsalted butter

2 tbsp blue berries

Salt and pepper

 

Duck and Beaufort Black Solera Wine Reduction Preparation:

Score the skin side of the duck breast in a criss-cross pattern (being careful not to score the meat, just the fat).

Over medium low heat preheat oven proof frying pan. Add duck breasts skin side down. Cook duck until skin is golden brown and crispy, increasing heat to medium as needed, about 10 to 15 minutes. Flip duck and cook for another 2 to 3 minutes.

Flip duck breast again so skin side is down in pan. Transfer to oven and cook duck until medium rare, about 8 to 10 minutes. Remove from pan and allow to rest around 5 minutes and slice thinly.

In frying pan, remove most of oil and sauté shallots until translucent add thyme,  Solera, chicken stock and reduce by 2/3 and strain. Whisk in cold butter and add blue berries and serve with sliced duck

 

Summer Berry Salad

4 cups lettuce greens
1 cup of Fresh berries ( Raspberries, Blue berries, Black berries)

 

Vinaigrette

2/3 cups vegetable oil

1/3 cup raspberry vinegar

2 tbsp red onion

1 tsp honey

1 tbsp Dijon mustard

¼ tsp thyme

1 tbsp blue berries

1 tbsp black berries

1 tbsp raspberries

1 tsp lemon

 

Raspberry Vinaigrette Preparation:

In blender add vinegar, onion, Dijon, lemon thyme, berries.
Puree.
Slowly add oil with blender going, allowing to emulsify.
Remove from blender and toss desired amount with salad greens, fresh berries and top with toasted almonds.

 

Enjoy! Then head over to Atlas Cafe to see what else is on Chef Frazier’s summer menu!

 

**visit other related post for Comox Valley Food

 

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