MonoArabica Coffee-Cured Duck Salad with Peach Vinaigrette by Marcus Samuelsson

Photography by Matthew Brandalise

Makes 4 Servings

For the Cure

• 2 tbls    Sherry vinegar
• 3 tbls    MonoArabica Ethopian coffee beans, ground
• 2 tsp     Garam Masala
• 2 tbls    Salt
• 1 tbls    Dark brown sugar
• 1/2 c     MonoArabica Ethiopian brewed coffee, cold

For the Duck Breasts

• 2          Muscovey duck breast
• 1 tbls   White miso paste
• Fresh ground pepper to taste
• Salt to taste

For the Peach Vinaigrette

• Makes 1 1/2 cups
• 3/4 c       Olive oil
• 1 tbls      Walnuts, roughly chopped
• 1              Garlic clove, chopped
• 1              Red Thai chili, chopped
• 2              Shallots, finely chopped
• 2 tsp       Yellow mustard seeds
• 1/2 c       Water
• 1              Peach, pitted and chopped
• 2 tbls      Sherry vinegar
• 2 tsp       Soy sauce
• 1/2 c       Dried peaches, chopped
• 1 tbls      Tarragon, chopped
• 2 tsp       Walnut oil
• 1              Lemon, juiced
• 2 tsp       Togarashi (Japanese pepper)
•  Salt to taste

For the Salad

• 2 c           Friseé, washed &, picked
• 2 c           Watercress, washed & picked
• 1 c           Mâche lettuce, washed & picked
• 2 tsp       Chopped dried peaches
• 1              Peach, thinly sliced
• 1 tbls      Fresh Horseradish, grated
• 1 tbls      Tarragon, finely chopped
• 2 tbls      Walnuts, chopped

Procedure

Chef Marcus Samuelsson cuts up a Masumoto peach harvested by Chef Chris Cosentino the day before the demo. These were the most "perfect peaches" he tasted thus far.

For the Cure

1. Heat a large sauté pan over low heat. Toast the coffee beans and garam masala over low heat for about 15 min or until the coffee beans turn dark brown and start to pop.  Set aside and cool.
2. Grind coffee beans and Garam Masala in spice grinder. Add half the grinds in a mixing bowl and add salt, sugar and cold coffee. Place duck breasts in the curing liquid.  Cover with plastic wrap and refrigerate for at least 3 hours.
3. Pat the duck dry, brushing off the excess grounds. Using a sharp knife, score lines 1/2-inch apart in a cross-hatch pattern into the duck fat.  Cut almost all the way through but do not cut into the flesh. Season, generously with salt and pepper.

For the Duck Breast

1. Heat sauté pan over medium-low heat, do not add any oil or fat. Place breast skin side down, and cook slowly, rendering the fat from the skin. Remove duck fat from pan as it accumulates.
2. Sear skin side down about 15 min or until it becomes crisp and golden brown.
3. Turn and cook flesh side for another 5 min or until medium rare.
4. Transfer to a platter and let rest.
5. Brush the miso paste over the duck breast and crust with the remaining coffee & Garam Masala grounds.

For the Peach Vinaigrette

1. Heat olive oil in a sauté pan over medium heat. Add the walnuts, garlic, Thai chili, shallots and mustard seeds.  Sauté about 3 minutes or until the garlic just begins to brown.
2. Place peach in blender and puree with water, reserve.
3. Add to pan and bring to a boil, slowly incorporate vinegar and dried peaches. Simmer about 4 minutes.
4. Remove from heat and season with salt.
5. Cool mixture and whisk in the lemon juice, tarragon, walnut oil and the remaining olive oil.

For the Service

1. Thinly slice the duck breast and divide between four plates and sauce with peach vin.
2. In a large bowl toss together the frisee, watercress and mâche.  Add the fresh peaches, horseradish, ginger, tarragon and walnuts to lettuce.  Dress with ½ c peach vinaigrette.
3. Place salad beside duck breast on plate.