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Asian
Tapenade
Seared Tuna Sashimi with Asian Tapenade
Asian Mussel
Pasta
Whole Roasted Tapenade Duck
MaryAnn Esposito's Grilled Vegetable Panini
with Asian Tapenade
WINE NOTES
Pinot Grigio: Peach, apricot, lemon, floral. Hand-harvested
and gently pressed. 7% juice from late-harvest grapes dried on
racks, vinified separately, then added to intensify tropical notes.
Brunello:
Brunello translates into "the little brown one" -- named in honor of
the town. Palate is warm and generous with unique, peppery
qualities. Has a violet smokiness.
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Whole Roasted
Tapenade Duck
Serves 4
- 1 whole Long Island duck, eviscerated,
rinsed and patted dry
- 1 1/2 cups Asian Tapenade
- 2 pounds small red potatoes, rinsed
thoroughly, patted dry, halved
- Kosher salt and freshly ground black pepper
Pre-heat an oven to 525 degrees and place thick bottomed roasting
pan in the oven. Season duck with kosher salt and freshly ground
black pepper and rub1 cup Asian Tapenade on inside and outside of
duck. Meanwhile, in a large bowl, toss potatoes with remaining 1/2
cup Asian Tapenade and season with kosher salt and freshly ground
black pepper. Add potatoes to preheated roasting pan, there should
be a sizzle, and top with duck. Roast until duck is brown, about 20
minutes, rotate pan if necessary; cover duck loosely with foil and
turn oven down to 325 degrees and roast an additional 45 minutes.
Remove duck to a platter to rest. To serve, spoon potatoes onto
platter and top with whole, roasted duck.
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