Smoked Duck with Olive Quinoa, Citrus Vinaigrette | Jordan Winery

Ingredients

• 2 brined and smoked duck breasts
• 2 Japanese eggplants
• 1 tsp black truffle oil to finish
• Maldon salt to finish
• 3 cups water
• 1 cup oolong tea
• ¼ cup brown sugar
• ¼ cup kosher salt
• ½ cup soy
• 1 orange
• 3 star anise
• 1 tsp Szechuan peppercorns
• 6 black peppercorns
• 4 scallions
• 2 bay leaves
• 1 cup tri-color quinoa
• 1 Tbsp Jordan Extra Virgin Olive Oil
• 1 shallot
• 1 clove black garlic
• 1 Tbsp marjoram
• 1½ cup duck stock (chicken stock may be substituted)
• ¼ cup pine nuts
• ¼ cup Picholine olives
• ¼ cup Niçoise olives
• ½ cup citrus juice
• 2 Tbsp Champagne vinegar
• 2 Tbsp citrus zest
• 1 pinch cumin
• 2 tsp Dijon mustard
• 2 scallions