Cured Duck Breast with Fresh California Grape Salad with Mint & Verjus

Cured Duck Breast with Fresh California Grape Salad with Mint & Verjus

From: Chef Anne Quatrano, Bacchanalia/ Floataway Cafe/Star Provisions, Atlanta. Yield: 4 servings.

BASIL-MINT CURING RUB:
1/2 cup sugar
1/3 cup salt
1/2 cup basil leaves
1/4 cup mint leaves
1 Tbsp. fresh rosemary
1 tsp. orange zest
1 clove garlic, peeled

DUCK:
2 duck breasts (Magret recommended), trim

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