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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