Blackberry Duck Spears
(Belgian endive with duck breast and blackberry cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor Museum, San Francisco, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6

Ingredients: (use organic when available)
12 spears Belgian Endive
1 8-oz. Duck Dreast
3 oz. Goat Cheese
Duck Marinade:
1 tspn. Lavender (roll leaves between fingers to extract fragrance)
2 tspn. Thyme (minced)
1 tspn. Rosemary (minced)
Zest of 1 Orange
1 Orange (queezed)
2 tbls. Extra Virgin Olive Oil

Precedures:
1. Mix duck marinade ingredients together. Trim excess fat and score skin on duck breast. Marinate duck breast for 1-4 hours, but not less than 1 hour. Remove from marinade, pat dry and season well with salt and pepper on both sides.

2. Sear duck breast in a saute pan on medium-high heat, skin-side-down, for about 4 minutes or until skin cooks to golden brown. Flip over and reduce heat to medium; cook on meat side for 4-6 minutes to a medium to medium-rare consistency.

3. Let rest for at least 15-20 minutes, then slice thin.

Blackberry Cabernet Chutney
Ingredients:
1 pt. Blackberries (rinsed and drained)
1 sm. Shallot (minced)
1 tbls. Extra Virgin Olive Oil
2 tbls. Cabernet
2 tbls. Cabernet Sauvignon Vinegar
1 tbls. Sugar
Kosher Salt and Pepper (freshly ground, to taste)

Procedures:
1. In a small saute pan, heat 1 teaspoon of olive oil on medium heat. Add minced shallot and cook for 1-2 minutes, until softened. Add vinegar and wine; reduce by half. Add sugar and cook 1 more minute. Stir in blackberries, reduce by half, remove from pan and cool to room temperature.

2. Room temperature chutney should have the consistency of jam. Add salt and pepper to taste.

To Serve:
Lay slices of duck on endive spears, crumble goat cheese onto duck and then spoon on blackberry chutney.