Duck Breast, Lentil and Parsnip Salad

duckbreast-saladINGREDIENTS:
•  ½ cup French green lentils
•  ¼ cup extra virgin olive oil
•  2 tablespoons plus 1 teaspoon red wine vinegar
•  Salt and fresh ground pepper
•  One medium parsnip (about 8 ounces) peeled
•  Vegetable oil for frying
•  Four 5-6 ounce skinless duck breasts (or chicken breasts)
•  5 ounces mesclun greens (10 loosely packed cups)

DIRECTIONS:
Put the lentils in a small saucepan, cover with 1 inch of water and bring to a boil. Simmer over low heat until tender, about 20 min.

In a small bowl, combine the olive oil with the red wine vinegar and season with salt and pepper. Drain the lentils and return them to the saucepan. Add 2 tablespoons of the vinaigrette, season with salt and pepper and toss lentils well. Cover and keep warm.

Using a mandolin or a vegetable peeler, thinly slice the parsnip lengthwise into strips. In a large skillet, heat ½ inch of vegetable oil until shimmering. Add one-fourth of the parsnips to the oil at a time and fry over moderate heat until browned, about 1 minute. With a slotted spoon, carefully transfer the parsnips to paper towels to drain. Lightly season the parsnips with salt.

Pour off all but 1 tablespoon of the oil in the skillet and heat until shimmering. Season the duck breasts with salt and pepper, add them to the skillet and cook over moderately high heat until nicely browned outside and medium rare inside, about 4 minutes per side. Transfer the duck to a carving board and let sit for 5 minutes.

In a large bowl toss the mesclun greens with the lentils. Slice the duck breasts in thin strips crosswise. Add the duck to the salad along with the remaining vinaigrette and toss well. Add some crisp parsnips to the salad and toss again and top with remaining crisp parsnips for serving.   Serves 4.  Recipe courtesy of Food & Wine Magazine

TierraYMarPinot silverstarTierra y Mar
Floral Cuvee
Sonoma County, CA

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water.  At Tierra y Mar they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.  Tierra y Mar wines are produced from vineyards situated in select parts of Napa Valley and Sonoma County.  Sonoma County, with miles of coastline and sun-kissed valleys, provides diversity within its growing regions.

DougFrost“With a delightful, floral character adding interest to the strawberry and raspberry nose, this reflects cool growing conditions, perhaps cooler than many competitive Pinot Noir sites in California and far more appropriate to the grape. This is gentle throughout but not short or simple as a result; it just happens to drink easily.” – Doug Frost, MS, MW

Critical Acclaim: SILVER STAR rated, Doug Frost, MS, MW
Winemaker: Douglas Danielak

Appellation: Sonoma County, California
Varietal Blend:  100% Pinot Noir
Analysis: 14.4% alcohol / volume

 

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