Italian Duck Panzanella

Serves 4
as an entrée

INGREDIENTS

4 duck breasts, roasted
1 cup salsa verde
4 cup panzanella
1/2 cup Luxardo cherries
chopped tarragon and parsley to garnish

Salsa Verde

2 cloves garlic, minced
3 tbsp. capers, rinsed
2 cornichon
1 shallot, minced
1/2 cup parsley
1/2 cup basil
1/4 cup chives
1/4 cup cilantro
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
zest of 1/4 orange
salt & pepper to taste

Panzanella

1 cup roasted corn kernels
1 cup raw corn kernels
1/2 white onion, cut into thick slices
1/2 cup cornbread croutons
1 cup fresh cherries, pitted & halved
1/2 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup torn basil
1/4 cup chopped parsley
salt & pepper to taste

PRINT THIS RECIPE

Just one bite and you'll be left wondering if you died and went to Tuscany.

Images provided by Beth Zink Photography.

Method

Making the Salsa Verde

In a bowl, combine the garlic, shallot, capers, cornichon, orange zest, and red wine vinegar. Let steep for 5 mins.
In a food processor, combine the herbs with the olive oil and pulse 5 times.
Add the vinegar mixture and pulse 2 more times.
Season with salt and pepper to taste.

Making the Panzanella

Char the onion on the grill until slightly blackened. Let cool.
In a bowl, combine the onion, roasted corn, raw corn, and cherries.
In another bowl, whisk together the vinegar, salt, pepper, and olive oil to combine.
Toss the vinegar mixture with the vegetables, add the croutons, and let sit for 5 mins.
Garnish with parsley and basil.

Assembling the Duck Panzanella

Arrange the panzanella and salsa verde on the serving plates.
Place the roasted duck breasts on top of the panzanella and serve.

« BACK TO RECIPES

August, 2021 RECIPE OF THE MONTH

INGREDIENTS

Salsa Verde

Panzanella