Maple-Glazed Liberty Farms Duck with Roasted Butternut Squash, Toasted Pepitas, and Violet Mustard

Chef Dustin Valette, Valette Restaurant & The Matheson

Our friend, Chef Dustin Valette, cooked the meal for our annual Storehouse Supper at the Adobe a few years ago and we fell in love with the way his culinary creations paired with our wines. His restaurant, Valette, is highly praised for its high quality, yet honest and approachable food, complemented by a collection of boutique, small production wines – often considered a local staple by the wine country community. Recently, he unveiled his latest project, The Matheson, a farm-focused restaurant, sushi kitchen, dining loft, and rooftop cocktail lounge. When searching for inspiration for our Thanksgiving meal, we knew Dustin’s Maple-Glazed Duck with roasted butternut squash, toasted pepitas, and violet mustard would be the perfect addition to the holiday table.

"I love making this dish for the holidays or when it’s just cold outside and the family gets together to cook and share each other’s company. Sit back, sip some amazing wine and enjoy the beautiful aromatics this dish creates as its roasting in the oven!" -Chef Dustin Valette

1 ea Whole, Fresh Liberty Farms Duck, cleaned and tied (ask your local butcher)
1 ea Butternut Squash, peeled and Diced into ¼ “cubes (no seeds)
½ cup Dried Currants steeped in warm water
2 ea Shallot, Peeled, diced Small
3 ounces Pepitas, toasted
¼ cup Real Maple Syrup (use the good stuff, nothing artificial)
2 ounces Butter
1 bunch Thyme
2 ounces Violet Mustard (also called Grape Must Mustard)
Extra Virgin Olive Oil
Unsalted Butter
Kosher Salt
Fresh Pepper

-Roasted Duck-
First thing start by rubbing the duck down with one teaspoon of olive oil; season the duck with salt and fresh ground pepper and place the bunch of thyme in the cavity. Place the duck on a roasting rack or casserole dish with a rack. Put the duck in a pre-heated 425 degree oven for 12 minutes to ‘sear’ the duck. Turn the oven down to 325 degrees, remove the duck and with a pastry brush, ‘paint’ the duck with the maple syrup. Continue cooking the duck at 325 degrees until an internal temperature of 145 degrees. While the duck is roasting start prepping the remaining items. Once the duck is cooked hold in a warm area.

-Butternut Squash Compote-
In a large sauté pan over medium heat add the diced squash and one ounce of Olive Oil. Season with salt and pepper and sauté until golden brown and tender. Add 2 ounces butter and the shallots, cook until tender. Then add the pepitas and the currants, adjust seasoning and reserve warm.

-Plating-
Now that all the components are done and the duck is roasted begin by carving the duck. Remove the thigh and breast; slice each into 4 to 5 pieces. On a large pre-heated plate make a ‘swoosh’ of the violet mustard then place a scoop of the butternut squash compote in the center. Arrange the duck breast and thighs around the compote, repeat for the remaining dishes. Serve with a glass of Three Sticks Wines Durell Vineyard Pinot Noir and Enjoy!