- 1 Honeycrisp apple
- 1 tomato
- 1 pear
- ½ white onion
- 1 jalapeño
- ¼ bunch cilantro, to taste
- Salt and pepper, to taste
- 1 tablespoon cumin, to taste
- 4 duck breasts, skin on
- Olive oil, for drizzling
- 8 ounces kale, raw, roughly chopped
- 12 baby pearl onions
- 4 ounces shaved prosciutto
- 4 ounces goat cheese
- 2 tablespoons blackberry jam
Medium dice the apple, tomato, pear and white onion. Fine dice the jalapeño. Roughly chop the cilantro. Combine these ingredients in a small bowl and mix with a spoon. Season with salt, pepper and cumin to taste. Set aside.
Slice a small slit in the skin of the duck. Season liberally with salt and pepper, add a small amount of olive oil and spread over duck.
Lay duck skin-side down in a room-temperature sauté pan, turn heat on to medium. Sear until golden brown on the skin side (approximately 8 minutes). Turn the duck over and continue to cook with the burner on low for another 5 minutes. Remove from pan and rest on paper towel.
Turn the same sauté pan up to medium heat and add the kale, pearl onions and prosciutto. Cook for about 2–3 minutes. Place a lid over the pan and turn the heat off.
In a small mixing bowl add the goat cheese and blackberry jam; mix together. Lay a dollop of goat cheese/blackberry spread on the bottom of each plate. Top spread with the kale mixture. Slice the duck and place on top. Serve with the Stone Salsa.
Recipe courtesy of Jason Brown, owner of One Ten Craft Meatery.