On my last night in Wisconsin, Tayler and I celebrated by cooking up a homemade feast, tapas style, with steamed mussels, a grouse and feta salad, fresh bruschetta (recipe coming soon!), and asian-style duck served over warmed cabbage leaves. We toasted with lemon drop martinis and ended the evening with dessert drinks and homemade Honey Goat-Cheese Mini Cheesecakes (recipe coming soon!). An oddly paired myriad of flavors but a definite fun experience for the palate, and a great way to end a fabulous getaway.
Grouse & Feta Salad
- 1 Breast of Grouse, skinned
- 2 cups Fresh Arugula & Spring Mix Lettuce
- 2 Tbsp. Olive Tapenade: blend: 2 oz sun-dried tomatoes (packed in oil) with 1/2 cup black olives, 1 tbsp. fresh basil, 1/2 cup capers, 1/2 tsp parmesan cheese, and 1 garlic clove. Add Pepper to taste.
- Juice from 1-2 Lemon Wedges
- 1 tsp Garlic Powder
- 1 Tbsp. Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- 1/4 cup Fresh Cherry Tomatoes, chopped
- 1/4 cup Feta Crumbles
- Sea Salt and Fresh Cracked Black Pepper, to taste
*Lay out a bed of the arugula and lettuce mix on a serving plate. Toss with 1 tbsp of the tapenade. Add the grouse and spread the remaining tbsp of tapenade across the meat. Sprinkle the cherry tomatoes and feta across the top. Squeeze the lemon wedges over the salad and salt and pepper to taste. Serve immediately.
Asian-Style Duck over Warmed Cabbage Leaves
- 2 Duck Breasts, skinned, bone-in
- Sauce: 4 Tbsp Soy Sauce, 2 Tbsp Honey, 2 Tbsp Sesame Oil, 3 garlic cloves pressed, 2 tsp Bragg's Amino Acids, 1/2 tsp Red Pepper Flakes, 1/2 tsp garlic powder, 1 Tbsp White Wine Vinegar, 1 tsp Ginger Powder, Sea Salt, and Pepper to taste.
- Separate sauce into two portions. Marinate the duck breasts in half of the mixture, and reserve the rest for topping.
- 1/2 head of Cabbage, cut and cored
- 1/2 cup Low-Sodium Chicken Broth
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 Tbsp Unsalted Butter
- 1/4 cup diced Vidalia Onion
- 2 cloves Garlic, minced
- 2 Tbsp Coconut Oil
*In a frying pan, heat the coconut oil over high heat until sizzling. Stir in the onions and let sweat for 1 minute, shaking the pan consistently. Add the minced garlic and the duck. Sear each side quickly on high heat. Reduce to medium-low, add any extra sauce from the bowl the duck was previously marinating in, plus 1 cup of water, cover and let cook for 2 minutes. Remove cover, check centers, and fry over medium until cooked to your taste, 3-7 minutes. Remove from heat, debone, and slice in thin strips.
*Place the warmed cabbage onto your serving plate and sprinkle with salt and pepper, to taste. Layer the strips of duck meat across the cabbage and drizzle the reserved sauce over the top. Finish with a sprinkling of red pepper flakes and serve immediately.
Both these dishes are excellent on their own but would pair well with other like-flavored dishes as well. I suggest the grouse salad as a companion to a hearty soup or sandwiches on fresh baked bread. It is also ideal as a dinner party starter. The Duck would pair excellently with other honey-glazed steamed root vegetables and can be made with the skin-on for a richer, more filling meal.
For the recipes to our Lemon Drop Martinis, and Dessert Drinks Click Here!