This dish was the recipient of two Gold Medals at the 2017 Tahoe Autumn Food and Wine Festival for Best Food as well as Best Food and Wine Pairing. The flavors in the dish are a fusion of Northwest American and Oaxacan Cuisines combined with seasonal Fall ingredients. Wild Mushrooms are abundant during late Summer and Fall in the forests of the Washington state were I grew up and their earthy flavor pairs perfectly with the gaminess of the Smoked Duck. I finish the Mole Sauce with some local ground Cherries which are a local fruit similar to Cape Gooseberries. The fruitiness of the ground Cherries adds a depth of flavor to the dish which makes it the perfect Autumn entrée.
By Martis Camp Executive Chef Conor Ball
• 4 each Muscovy Duck Breast
• 1 cup Alderwood Chips
• ¼ lb Chanterelle Mushrooms (cleaned)
• 1 lb Golden Beets (peeled and medium diced)
• 2 oz Pea Shoots
• 1 Cinnamon Stick
• ½ tsp Allspice
• 2 Guajillo Chiles
• 4 oz Sesame Seeds
• 6 oz Pumpkin Seeds
• 1 tsp Cumin Seeds
• 1 Yellow Onion (large diced)
• 2 T Olive Oil
• 4 Roma Tomatoes
• 4 Garlic Cloves
• 4 Sprigs Fresh Oregano
• 1 qt. Chicken Stock
• 2 oz. Dark Chocolate
• ½ lb. Ground Cherries
For the Duck – Score the duck breasts and place them in a smoker or covered pan with the lit wood chips for 30 minutes then refrigerate. At serving sear the duck breast skin side down until crispy and then turn over onto flesh side until medium rare then rest 5 minutes and slice.
For the Beets – Roast the beets in salt, pepper, and olive oil at 350 degrees Fahrenheit for 20 minutes or until tender when poked with a knife.
For the Mushrooms – Saute on high in olive oil for 3 minutes and season to taste.
For the Mole Sauce – Roast the cinnamon, allspice, cumin, pumpkin seed, sesame, chiles, tomatoes, garlic and onions at 350 degrees Fahrenheit for 25 minutes.
Place in a pot and add remaining ingredients. Simmer for 3 hours on low and then puree in a blender until smooth. Season to taste.