Stonewood Grill and Tavern

Pairing

SEBASTIANI PINOT NOIR, SONOMA

Rich, spicy, cherry fruits on this pinot pair perfectly with the roasted Duck and rich flavors of the Bleu cheese and raspberry vinaigrette

"What a great salad! Crispy warm Duck with a tangy raspberry glaze and fresh sliced pears. Freshness first with endless flavors."

- Chef Mike Drury

Duck Confit

with raspberry glaze and Bleu cheese crumbles

1 Serving

1 ea.	Duck thigh or Duck breast (must be braised in its own fat)
2 cups	Mixed Greens
1/4 Cup	Walnut Pieces
1 ea.	Bartlett pear
1/4 Cup	Bleu Cheese Crumbles
As needed	Raspberry Vinaigrette Dressing

When completely cooked, place Duck thigh or breast on broiler setting in oven to crisp skin until golden brown.
On a chilled salad plate, place 2 cups of mixed greens
Top with 1/4 cup of walnut pieces.
Split a Bartlett pear in 1/2, remove seeds and stem and slice into 1/4” slices, discarding small end pieces.
Place pear slices over field greens and walnuts.
Slice Duck breast or thigh into approximately 6 slices.
Place warmed, sliced Duck on top of salad.
Sprinkle 1/4 cup Bleu cheese crumbles over entire salad.
Squeeze a raspberry vinaigrette over salad (approx. 1/2 - 2 oz).

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