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Seared Duck Breast with Pink Peppercorn Pickled Grapes & Golden Beet Puree

For the duck:


· 2 duck breasts, scored

· Salt and Pepper


1. In a pan over medium low heat, sear the duck breast for 10-12 minutes on the scored fat side to render out all of the fat. The fat cap should be very crispy. Turn the duck over in the pan and cook for another 2-3 minutes. Remove from the pan and set on a resting rack for 8-10 minutes before cutting the duck.

For the Beet Puree:


· 10 ounces beets, roasted

· 3 T. olive oil

· 2 T. apple cider vinegar

· 1 T. honey

· 2.5 grams xantham gum

· 2 tsp. tarragon, chopped

· Salt and pepper to taste


1. Combine the beets, olive oil, vinegar, honey, xantham gum, tarragon, and salt and pepper together in a blender. Blend to smooth. Refrigerate until use.

For The Peppercorn Pickled Grapes:


· ¾ C. rice vinegar

· ¾ C. apple cider vinegar

· 1 C. brown sugar

· 1 C. water

· ¼ C. ginger, julienned

· 3 star anise

· 4 dried red chiles

· 1 T. peppercorns

· 2 T. coriander seed

· 2 cinnamon sticks

· 7 cardamom pods

· 1 # grapes, picked


1. In a non reactive pan, combine everything but the grapes. Bring to a boil and make sure that the sugar is dissolved.

2. Pour the hot liquid over the grapes and let sit until cool. Refrigerate until use.