Jordan Estate Tales - Volume 10, 2015 - 23

ESTATE
RECIPES

GARDEN FIG SALAD
WITH CORN AND GREEN BEANS
PAIR WITH JORDAN CHARDONNAY

By Todd Knoll, Executive Chef
HOISIN GLAZED DUCK WITH
FRESH GARDEN VEGETABLES
PAIR WITH JORDAN CABERNET SAUVIGNON

Fresh figs and haricots verts from our garden always signal the
arrival of fall. This light, healthy salad recipe celebrates the season
with crisp, sweet flavors, creating a wonderful food pairing with
Jordan Chardonnay.
INGREDIENTS

When summer arrives in Alexander Valley, we look to bright
recipes that can be quickly prepared, allowing seasonal, local
ingredients to shine. The hoisin can be made in advance, so your
guests will be able to enjoy the sun, the dish and your company.
INGREDIENTS

THE HOISIN

4 duck breasts, skin scored
1 sprig flowering basil
6 scallions, grilled and sliced
4 cloves of black garlic
1½ cups hoisin sauce
3 Tbsp seasoned rice wine vinegar
2 Tbsp wildflower honey
3 Tbsp Chinese double black soy sauce
¼ cup freshly squeezed orange juice
1 Tbsp toasted sesame oil
½ cup water

INSTRUCTIONS
serves 4
Combine all hoisin ingredients in medium sauce pan and reduce
over medium heat for 10-15 minutes, until thickened. Cool and
purée in a blender. Reserve for up to one week. Preheat grill to
medium-high heat. Sear duck breast scored side down for 3-4
minutes. Turn and glaze with hoisin sauce. Cook until an instant
read thermometer registers 130 degrees. Remove the duck from
the grill and let rest, tented with foil. Garnish with flowering basil
and pair with the freshest vegetables from your summer garden.

¼ cup aged sherry vinegar
1 Tbsp Dijon mustard
1 Tbsp fresh thyme
1 shallot, finely minced
Freshly ground black pepper and salt to taste
1 cup Jordan Extra Virgin Olive Oil
4 ears of corn, shucked and silks removed
2 Tbsp Aleppo pepper
18 assorted figs (Black mission or Kadota)
1 cup haricots verts or romano beans
½ cup hazelnuts, roasted, skinned and crushed
8 cups baby arugula, stemmed and rinsed
1 cup frisée lettuce tips

INSTRUCTIONS
serves 4
To make the dressing, combine sherry vinegar, mustard,
thyme, shallot, salt and pepper in a blender at medium speed.
While blending, slowly drizzle ¾ cup Jordan Extra Virgin Olive Oil
until emulsified. Refrigerate and keep for up to one week.
In a nonreactive bowl, toss ears of corn with remaining Jordan
Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on
medium high heat until it begins to brown. Let the corn cool to
touch, then slice and set aside.
Bring a pot of salted water to a boil, and prepare an ice bath.
While water is coming to a boil, quarter figs and set aside. Blanch
beans in boiling water until slightly tender, about 3 minutes.
Shock beans in ice water and drain.
Combine all ingredients in a large bowl. Add salad dressing to
taste and gently toss. Serve immediately.

23

http://www.jordanwinery.com/culinary/recipes/garden-fig-salad-corn-green-beans http://www.jordanwinery.com/culinary/recipes/garden-fig-salad-corn-green-beans http://www.jordanwinery.com/culinary/recipes/garden-fig-salad-corn-green-beans http://www.jordanwinery.com/culinary/recipes/hoisin-glazed-duck http://www.jordanwinery.com/culinary/recipes/hoisin-glazed-duck http://www.jordanwinery.com/culinary/recipes/hoisin-glazed-duck

Jordan Estate Tales - Volume 10, 2015

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 10, 2015