Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Smoked Duck Breast on Crostini with Herbed Chè
vre, Persimmons & Pomegranate
paired with our Ledson Sonoma Valley 'Ancient Vine' Zinfandel

Ingredients
1 bag Pinot Noir wood chips (Sonoma Sams)
2 duck breasts
1 bag of Toasted Baguette pieces (Private Harvest)
3 oz. Chèvre
1 tsp. finely chopped parsley
1 tsp. finely chopped chervil
1 tsp. finely chopped chives
1 persimmon, peeled & cut into thin triangular wedges
1 pomegranate, seeded
Salt and pepper to taste

Directions
Soak the chips overnight in water. In a smoker or BBQ start a fire using briquettes. Once the briquettes are white add the soaked chips, making sure not to extinguish the fire. Place the duck on the grilling surface or smoking rack and cover. The duck needs to smoke for about 10 minutes depending on how hot the smoker is. Let the duck cool and slice very thinly. In a bowl combine the chevre and herbs and season to taste.

To Assemble
Spread the chevre on the crostinis and then top with the smoked duck. Garnish with the persimmons and pomegranate. Makes 20-25 bite sized pieces.