Quinoa:

2 cups vegetable stock
1 cup quinoa
1 T extra virgin olive oil
1 T fresh sage, chopped
1 T fresh thyme, choppedd
1 bunch chives, chopped

 

Glazed Onions:
14 cipollini onions
2 T grape seed oil
2 T honey
1/4 cup sherry vinegar

 

Honey Glaze:

4 shallots, diced
pinch ground allspice
pinch ground clove
pinch ground black pepper
1/4 cup honey

2 T sherry vinegar
3 1/2 sage leaves

 

Serving:
1 1/2 cups celery root batons, butter braised
1 watercress bunch
1 cup celery heart leaves
2 cups black trumpet mushrooms, sauteed
1 T grape seed oil
2 duck breasts
2 sage leaves
Extra Virgin Olive Oil to taste
salt and pepper to taste

 

Directions:

Quinoa: Cook slowly until tender, season, add olive oil, sage, thyme and let cool. Add chives.

Glazed Onions: Cut ends off onions and cut into quarters to allow them to fall apart while cooking. Cook slowly in grape seed oil to caramelize. Add small amount of honey and allow to reduce into the onions. Add sherry vinegar to deglaze and allow to reduce. Remove from pan and allow to cool.

Honey Glaze: Sweat shallots over low heat until tender. Add very small pinches of allspice, clove, black pepper and salt, stirring into the shallots. Pour honey over shallot mixture and bring to a slow boil, let reduce. Add sherry vinegar and sage, strain.

Serving: Saute the black trumpets, add celery root, onions and quinoa in grape seed oil. Season duck with salt and pepper and cook over medium to medium high heat, skin side down until skin is crisp. Turn and continue cooking until desired doneness. Bast with the glaze and add remainig sage leaves. Remove from heat and allow to rest for 5 minutes before slicing. Place 1/2 cup cooked quinoa on plate and sliced duck breast over the top. Serve with small salad of watercress and celery leaves. Drizzle with olive oil.

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