Dining on Duck And Blueberries

 What do you like to eat? Are you a traditionalist? For example, my sisters and mom like traditional Jamaican food. I like to eat Jamaican food styled everything. Well, not everything, but if I make it, it will most times be interesting and delicious. Of course my family would not eat duck. Although I saw duck being eaten in Jamaica which maybe came through the Chinese influence. Greens are the staple ingredients and thyme is the signature herb in most Jamaican dishes. Port is a British influence, which is used mostly in sweet dishes and blueberries substitute for many exotic Jamaican fruits.

 Last night I had a friend, my daughter and her guy over for dinner. The menu started with seared duck breast with blueberry and port sauce. I accompanied the duck breast with sautéed Swiss chard stems in wild rice and butter braised Swiss chard. The starter to an absolutely amazing main course was roasted cherry tomatoes, baby Bocconccini and olives salad dressed in aged balsamic vinegar and olive oil on a mixed baby greens salad. Farmers market has just opened so the micro greens are in season.

The end was a failed creme brule, which I turned into a sauce for fresh mixed fruit. Mango, raspberries and nectarines helped to save my dessert. 

Photo by Sean Weiderick

 

The salad was amazing! Here is the recipe. Try adding other things like roasted shrimp. That would certainly create a complete meal. By the way the recipes serve two. You can double the amounts incrementally to serve more.

The tomato salad is an adaptation from the Barefoot Contessa’s Back To Basics cookbook. 

Roasted Tomatoes, Baby Bocconccini and Olive Salad.

 

Photo by Craig Storey

 8 cherry tomatoes halved - seeds removed.

2 Tablespoons balsamic vinegar

1/4 Cup extra virgin olive oil

3 Cloves garlic - finely grated

1 Teaspoon sugar

1 Good pinch of salt

1 Teaspoon freshly ground black pepper.

1 Sprig of thyme.

1 Pinch lemon zest

8 Baby Bocconccini cheeses - halved

3/4 cups your favorite olives. Halved

6 basil leaves rolled and shred thinly

2 handfuls of micro salad greens washed and dried.

Preheat the oven to 250*. In a bowl, put the grated garlic, sugar, salt, thyme, pepper and vinegar, whisk together. Create an emulsion by adding the olive oil. Add the halved tomatoes to the dressing, mix together then place on to a parchment paper lined cookie sheet. Bake for about two hours. Remove and let the tomatoes stand until warm. In a salad bowl, place the olives and bocconccini, add the tomatoes and toss. Add the basil.

Arrange the micro greens then the tomato salad, making sure that each plate has a good amount of olives, tomatoes and cheese. Serve immediately. This recipe is great for lunch or a starter. Serve with a light new world Chardonnay or rich Chablis.

Later if you have leftovers why not turn it into a sandwich?