Crisp-skinned muscovy duck breast roasted, corn and scallion risotto, carrot-tarragon sage, natural game reduction.
This dish is a perfect fall dish. Our chef loves preparing this dish. This is one of the most complicated creations on our menu. The work that goes into this dish is nothing short of pure passion. You will without question take your cooking skills to the next level. While we prep this dish to provide you with less than 10% of the work to complete, you will impress yourself with the outcome of this dish when it's sitting on the table, plated in front of you. As a matter of fact, eating it will be a challenge as you will not want to stop staring at your creation.
The Muscovy duck (Cairina moschata) is a large duck native to Mexico, Central, and South America. Small wild and feral breeding populations have established themselves in the United States, particularly in Florida and the lower Rio Grande Valley of Texas as well as in many other parts of North America, including southern Canada. Feral Muscovy ducks are found in New Zealand, Australia, and in parts of Europe.
You will receive all ingredients fully prepped, sliced & diced, par-cooked and/or pre-grilled, including the the duck, which will help reduce total prepare time to 15 minutes.
The fresh ingredients of this dish are neatly sealed in containers and vacuumed sealed bags.
Balanced.... perfect word for this dish. The ingredients are perfect compliments.
Crisp-Skinned Muscovy Duck
The temperature of the ingredients should maintain a temperature no greater than 42 degrees. If for any reason you believe the temperature has not maintained the 42 degrees or has been tampered with please discard all contents and contact us for full credit. All food should be cooked or refrigerated the day you receive your package.
You could go two extremes with this dish. A well balanced Red Burgundy will bring a sophisticated complement to this game-dish. Yet a less refined, complex south of france Côtes du Rhône and/or Minervois complements this dish as well as any wine pairing on the planet.
Two of our favorite winemakers for this dish (1) Any Joseph Faiveley (Burgundy) (2) Hecht & Bannier (South of France).