Quinoa
1 pound red quinoa
1 Tbsp. basil, cut julienne
¼ cup chopped dried cherries
1/8 cup toasted pine nuts
¼ diced fennel
4T sherry vinegar
2T extra virgin olive oil
salt and pepper to taste
Put quinoa in a heavy skillet and dry toast over medium heat until light brown. Bring 1 quart of water to a boil in a saucepan. Salt and pour in the quinoa. Cook for about 15 minutes on low, pour out and let cool. When cool, stir together all remaining ingredients.
Duck
2 duck breasts
1 tsp. chopped thyme,
1 tsp. chopped rosemary
1 tsp. chopped parsley
Score the skin of the duck breasts with hatch marks. Season with salt and pepper and herbs, and place the breasts in a saute pan fat side down over medium heat. Render the duck breast until golden brown. Pour off fat and discard. Sear the opposite side of the duck, then place the duck in the oven at 350 degrees and cook for 12 minutes, or until desired doneness. Rest before cutting.
Sauteed Kale
1 bunch of Kale, washed thoroughly and rough cut
1 clove garlic, thinly sliced
1 tsp. lemon juice
2 tsp. butter
Melt the butter over a low flame, and stir in the garlic. Cook for 1-2 minutes and add the kale. Season and cover the skillet, cooking about 5 minutes until the kale is wilted. Remove from heat, add lemon juice, and cover the skillet again, letting it sit for two minutes.
Sauce
1 cup demi glac
1 tsp. diced shallots
2 Tbsp. orange juice
1 tsp. shaved orange zest
2 Tbsp. sugar
1 Tbsp. water
Stir sugar and water together in a saute pan, and heat until the sugar starts to brown. Turn off the heat and, very carefully, pour the orange juice into the sugar. Place back on heat, add the demi and shallots and simmer until nape.