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

Ingredients

  • 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

Directions

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.