• Prep Time: 3 hours and 20 minutes
  • Total Time: 3 hours and 45 minutes
  • Yield: 6 servings


  • 2 Muscovy duck breasts
  • 2 tablespoons Alessi Garlic PureeAdd
  • 1 teaspoon fresh rosemary, chopped
  • 3 teaspoons Alessi Extra Virgin Olive Oil
  • 5 teaspoons Alessi Ginger Infused White Balsamic Vinegar Reduction
  • 1/2 cup olive tapenade
  • 12 Alessi Caper Berries, slicedAdd


Score duck breast skin. Mix garlic, rosemary, olive oil and ginger reduction together. Rub mixture onto both sides of duck breast and allow to sit for 3 hours in refrigerator.

Heat oven to 300F. Place duck breast skin side down on baking tray and cook for 20-25 min or until internal temp reaches 125F. Remove and allow to rest.

Once duck has cooled, remove skin. Slice on a bias. Slice both breasts into 24 pieces so there are 2 slices per paddle.

Place a slice of duck on paddle, top with a 1 teaspoon of tapenade, put another slice of duck on top of tapenade. Top with one slice of caper berry and a small drop of Ginger Balsamic Reduction.