Food Fight Friday: Seared Mallard vs. Gravlax

Seared Mallard Breast vs. Cured Salmon (Gravlax)


We've got a couple of readers going head-to-head in what looks to be a pretty epic battle. Hopefully you're not tired of waterfowl after last week's Food Fight, because Pat Werner presents a great looking duck dish. But he faces stiff competition from Andrew Metzger who went out of his way to make one of my favorite things--gravlax. So, without further ado, let's get down to business.

Pat Werner's Seared Mallard Breast

This is mallard breast seared, skin on, in a cast iron skillet. We served it with rice and beans and some vegetables my wife sauteed. I didn't ask her what veggies because I have an irrational fear of kale. It all went great with an excellent bottle of Decoy (get it?) pinot noir.

Andrew Metzger's Cured Salmon (Gravlax)

I could not for the life of me catch a four-pound trout to make this with, so I broke down and got a piece of salmon from the store and put it in the freezer for four days at 20 degrees below. Then I cured it with canning salt, a little brown sugar, black pepper, and dill. This is the result after 48 hours wrapped up with the curing solution. The sauce is a simple mixture dill, mustard, vinegar, and oil. Sliced thin and put on some crackers, Yum! Now I just need to do this to a wild trout.

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