King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

-Benjamin Nadolny, Sous Chef

Ingredients

• 4-5oz duck breast, Muscovy or Moulard
• 2 tsp cooking oil
• 1 tsp cumin, toasted and ground
• salt and pepper to taste

Huckleberry Gastrique
• ½ C Pinot Noir
• ¼ C sugar
• ½ T water
• 1 ½ T sherry vinegar
• 1 C huckleberries
• ½ tsp salt

Corn Flan
• 1 C corn kernels
• 2 T shallots, minced
• 2 tsp olive oil
• ½ tsp cumin
• ¼ tsp turmeric
• ½ C heavy cream
• 3 egg yolks, large
• ½ T salt
• ¼ tsp black pepper

Preparation

Huckleberry Gastrique
Bring wine to a simmer in small sauce pot and reduce by half. Add sugar and water and stir until sugar is dissolved, about 3 minutes. Add huckleberries and vinegar to the reduction and continue to cook until the sauce is reduced by half. Add salt.

Corn Flan
Sauté corn and shallots in olive oil until tender. Add cumin and turmeric, cook until the spices are incorporated. Place corn mixture into blender, add heavy cream, egg yolks, salt and pepper and blend until smooth. Pass the mixture through a fine mesh strainer or chinois, discard the solids. Bake the mix in buttered soufflé cups in water bath at 300° for 20 minutes or until the flan begins to pull away from the edges of the dish.

Plate the duck with the corn flan and drizzle with huckleberry gastrique. Enjoy!