Main Dish

Molasses-Brined Grilled Duck and Arugula Roulade with Strawberry Salsa

Pech Merle Winery

21001 Geyserville Avenue
Geyserville, CA 95441

  • RECIPE YEAR: 2016
  • RECIPE BY: Chef William, Oui Cater
  • YIELD: Serves 4
  • PAIRS WELL WITH: Pech Merle Russian River Laguna de Santa Rosa Pinot Noir

Crispy duck topped with spicy arugula and fresh strawberry salsa is perfectly paired with our Russian River Laguna de Santa Rosa Pinot Noir. Serve this delicious dish as an hors d'oeuvre or an entrée.

Brine for Duck

  • 1 cup molasses
  • 1/4 cup sugar
  • 1/2 cup salt
  • 3 tablespoons pickling spice
  • 1 1/2 quarts water
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 duck breasts
To brine the duck, in a large saucepan over high heat, combine the molasses, sugar, salt, pickling spice, water, onion, carrot and celery. Bring to a boil, stirring to dissolve the sugar and salt, then reduce the heat and simmer for 20 minutes. Let the brine cool completely.  

Using a sharp knife, score the skin on the duck breasts. Place the duck in a bowl and pour in the brine. Refrigerate for 12 to 16 hours.

Strawberry Salsa

  • 1 pint strawberries, diced
  • 1/2 Fresno chile, finely diced
  • 1 tablespoon finely diced shallots
  • 1 garlic clove, finely diced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 tablespoon chopped fresh chives
  • 1 teaspoon grated lemon zest
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
To prepare the strawberry salsa, in a bowl, stir together the strawberries, chile, shallots, garlic, cilantro, chives, lemon zest, vinegar and olive oil. Season with salt and pepper. Cover and refrigerate for 5 hours.

Grilling and Serving

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ground coriander
  • Salt and freshly ground pepper, to taste
  • 1 bunch arugula or escarole greens
  • Your favorite vinaigrette
Prepare a medium-low fire in a grill.

Remove the duck breasts from the brine and pat dry with paper towels. Rub the duck with the olive oil, coriander, salt and pepper.

Place the duck, skin-side down, on the grill and cook for about 8 minutes. Turn the duck over and grill for about 1 1/2 minutes for medium.  

To serve as an entrée: Lightly dress the greens with vinaigrette. Place the duck on the greens and top with the strawberry salsa. Serves 4.

To serve as an hors d'oeuvre: Let the duck rest, then slice lengthwise about 2 cm thick. Place the greens on the duck, drizzle lightly with vinaigrette and roll up. Secure with a skewer and top with the strawberry salsa. Makes about 40 bites.