Apple Cider Cured Duck, Bosque Blue Cheesecake, Pickled Blueberries, Tellicherry Pepper Gastrique

Apple Cider Cured Duck Breast, Bosque Blue Cheesecake, Walnuts,
Pickled Blueberry, Tellicherry Peppercorn Gastrique
 
An early autumn dish that can be served warm, ambient or even chilled, best served as a composed salad or appetizer, but also as separate parts, try a late afternoon picnic.   Hints of late summer and a earthy undertone, pairs well with a Pinot Noir, Merlot, Syrah and a micro brew Porter.
 
Cider Brine for 4 duck breasts
4oz Brown Sugar
4oz Kosher Salt
1 qt apple cider
1 qt ice
1 tablespoon bay leaves
1 tablespoon juniper berries
1 tablespoon coriander
1 tablespoon mustard seed, toasted
1 bunch thyme                
1 bunch rosemary
Method:
Place ice and aromatics into a tall container
Bring sugar, salt, and apple cider to a boil.  Pour over ice to chill.  Immerse completely four duck breasts for 24 hours.  Remove from brine.  Pat dry.  With cold cast iron pan, place duck in skin side down and turn on low.  Heat until skin renders lightly and turns golden brown.  Turn breast over and add 2 oz butter to pan with sprig of fresh rosemary and one tablespoon of honey.  Remove from heat but continue to baste duck breast with melted butter, poele for 3 minutes.  Rest and slice for plate presentation.
 
Bosque Blue Cheesecake
16 oz Cream Cheese
10 oz Bosque Blue Cheese
6 oz. Sugar
1.5 oz. Butter
1 T fresh thyme and rosemary, chopped
Zest of 1/2 Lemon
6 oz. Eggs
2 oz. Cream
2 oz. Sour Cream
In a kitchen aid blender with a paddle, cream cheese and sugar until light and fluffy.  Add remaining ingredients and mix well.  Pour into porcelain baking dish in water bath and bake at 350 degrees for 20 minutes.  Remove and allow to cool to room temperature before plating.
 
Pickled Blueberries
1 pint blueberries
1 tablespoon mustard seeds
2 bay leaves
1 clove star anise
1/2 cup sherry vinegar
1 ½ cup apple cider
¼ cup maple syrup
¼ cup honey
bring liquid to warm temp and let rest, adjust if necessary to make palatable
add remaining ingredients and reserve for three days before use
 
Gastrique
2 oz Red wine vinegar
1 oz Red wine
2 oz Sugar
1 tablespoon of black peppercorns
Heat on medium heat until reduced by half.
 
Garnish
4 oz toasted walnuts
4 oz pickled blueberries
Arugula, hearts of celery, parsely
 
Assemble cheese cake with dressed leaves of arugula, celery and parsely, top with pickled blueberries.
Arrange sliced duck breast and garnish with walnuts and peppercorn sauce.
 
Enjoy!

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