Guest Chef – Sarah Scott

For the crostini:

• Preheat the oven to 350.
• Thinly slice the baguette (1/4” slices), lay the pieces out onto a baking sheet lined with parchment paper or silpat.
• Bake on one side for 5-8 minutes until slightly crispy.
• Pull the sheet from the oven and flip the slices over.
• Brush the bread slices with olive oil, season with salt & pepper.
• Bake until light golden brown, about 8-12 minutes.
• Preheat the oven to 350.
• Thinly slice the baguette (1/4” slices), lay the pieces out onto a baking sheet lined with parchment paper or silpat.
• Bake on one side for 5-8 minutes until slightly crispy.
• Pull the sheet from the oven and flip the slices over.
• Brush the bread slices with olive oil, season with salt & pepper.
• Bake until light golden brown, about 8-12 minutes.

For the ricotta and peas:

• Place the ricotta in a bowl. Stir in the lemon zest and slivered mint leaves. Add ½ t. salt, ¼ t.pepper and 2 tsp. of lemon juice. Taste for seasoning, adding more salt and/or lemon juice as needed.
• Place the peas in a small bowl and season with ¼ t. salt and a pinch of pepper, 1 tsp. lemon
• juice and 2 tsp. extra virgin olive oil.

To assemble:

• Spread some of the ricotta on a crostini, top with some of the peas. Top with a small mint leaf.

For the beans:

• Heat a generous amount of oil in a large cast iron pan or large sauté pan over medium high heat. Add the beans in batches, enough to make a single layer and cook until crisped and golden, stirring occasionally as they cook to make sure they are crisped on all sides. Hold each batch in a warm place as you cook the rest.
• ​

Brava Sauce:

• Combine the oil, garlic and chile in a small saucepan. Cook over medium heat, stirring, until fragrant, about 15 seconds. Add the tomato paste and sherry vinegar. Cook, stirring frequently, until the vinegar evaporates, about 1 minute. Add the tomatoes and
• sugar and reduce the heat to low. Cook, stirring occasionally, until thickened and the flavors have melded together, about 30 minutes. Stir in the paprika and salt.
• Puree in a blender or food processor until very smooth. Add water, 1 teaspoon at a time, until the mixture achieves a ketchup-like consistency that you can just drizzle, but
• is still thick. Keep at room temp if serving right away. Otherwise, refrigerate in sealed
• container for up to 2 weeks.

​Aioli:

• Combine the egg, garlic, lemon juice and salt in a food processor. Process for 30 seconds, then slowly begin drizzling in the oil with the machine running until the mixture is emulsified. Use immediately or refrigerate in a sealed container for up to 1 week.

• For the relish:
• Place the sun-dried tomatoes, garlic, lemon zest, pomegranate molasses, salt and lemon juice in a food processor. Pulse then process the mixture until very finely chopped. With the machine running, drizzle in the olive oil until the mixture is well mixed. Add the thyme and parsley and pulse into the mixture. Taste for seasoning, adjusting with more salt or lemon juice to taste.
• For the duck breasts:
• Lay the duck breasts on a baking sheet, skin side up, and place in the freezer until the skin is very chilled and firm, about 20 minutes.
• Using the point of a sharp knife, score the skin in ¼” intervals making a crisscross pattern. Season the breasts with salt and pepper and refrigerate for at least 4 hours or up to overnight.
• Remove the duck breasts from the refrigerator 1 hour before cooking.
• Place the duck breasts, skin side down, in a large saute pan over medium heat. As they cook, the fat will render from the skin. Periodically, drain off the fat into a small bowl. Cook until the skin is golden brown and crisped. Turn the breasts over and cook another 3-5 minutes, or until medium rare. Remove from the pan onto a baking sheet, tent loosely with foil and let rest for 5-7 minutes before slicing.
• To serve:
• Slice the duck breasts and serve with a generous dollop of the relish.