Smoked Duck Breast with Root Vegetables & Pickled Cherries

Pairs with 2017 Gravel Knob Vineyard Pinot Noir
Serves 8

Ingredients

• 2 smoked duck breasts, thinly sliced, room temp
• 2 Yukon gold potatoes, peeled, ½” diced
• 2 parsnip, peeled, ½” diced
• 2 carrots, peeled, ½” diced
• 1 purple sweet potato, ½” diced
• 2 gold beets, ½” diced
• Gloria Ferrer Tuscan Extra Virgin Olive Oil
• Sherry vinegar
• 1 tbsp rosemary, finely chopped
• ¼ cup parsley, chopped
• 1 lb. cherries
• 2 cup red wine vinegar
• 1 cup water
• 1 cup brown sugar
• 1 bay leaf
• 6 allspice berries

Instructions

Step 1 | Wash the cherries and prick each one on the bottom 3 times with a paring knife. Pack them into a jar with shoulders. Bring the vinegars, honey, and spices up to a simmer; pour over the cherries to cover. Let cool to room temp, cover and store in the refrigerator for 5 days before using. Keeps for 2 months.
Step 2 | Toss all the root vegetables together with olive oil, 1 tbsp finely chopped rosemary, a splash of sherry vinegar, salt and pepper. Roast on a parchment-lined sheet pan at 425°F until colored and tender. Sprinkle with chopped parsley. Serve warm.
Step 3 | Plate the warm root veg and the sliced duck, garnish with a few cherries and drizzle with a little cherry brine mixed with olive oil.