Honey Cured Duck Carpaccio

Ingredients 

• 2 duck breast
• 1 shallot
• 1/2 cup red wine
• 1/4 cup Ontario honey
• 1 tbsp kosher salt
• 1 tbsp pickling spice
• 1 tbsp extra virgin olive oil
• 1 tsp coarsely ground pepper
• 1 tsp butter
• 1 sprig rosemary
• balsamic/olive oil dressing
• Ontario raspberries, blackberries, or blueberries

Directions

1. Score the skin of the duck breast skin with a sharp knife in a diamond pattern.

2. In a non-reactive dish whisk together wine, spices, oil, honey, salt and pepper. Submerge duck breasts, cover in plastic wrap and place a heavy weight on top to press. Duck should be covered.

3. Let marinate for 12 -24 hours in the refrigerator.

4. Remove breasts and pat dry. 

5. Sear quickly in very hot pan with butter and rosemary. Meat should remain rare – med rare.

6. Cool in fridge for 20 minutes and slice very thin.

7. Serve on greens lightly tossed in balsamic and olive oil. Optionally serve with fresh berries when in season.  

OAC Dean's Office staff tried this for themselves and offered up a few suggestions:

• Try this recipe with U of G honey from the Honey Bee Research Centre.
• Consider using a light-style red wine such as a Canadian pinot noir.