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Cassis Bistro, 2359 Tenth Avenue East Seattle, WA 98102 206-329-0580 Reservations:reservations@cassisbistro.net www.cassisbistro.net	Charlie Durham Chef

SEARED DUCK BREAST WITH A POTATO TART, SAUTÉED SPINACH AND PICKLED CHERRIES (Serves four)

4 cups Bing cherries, pits removed and cut in half

1 1/2 cups red wine vinegar

1 1/2 cups eater

1 cup sugar

2 T kosher salt

1 T black peppercorns

1 t allspice

1/2 t cloves

1/2 t chili flakes

Put peppercorns, allspice, cloves, and chili flakes into a coffee filter and tie the top closed with string. Bring everything but the cherries to a boil in a large pot. Turn the heat off and add the cherries. Let cool to warm.

In a food processor pulse:

1 1/4 cup flour

7 T cold, cubed butter

1/4 t salt

until the mixture resembles coarse crumbs. Add

3 T ice water

and continue to pulse until the dough comes together into a ball. Pat the dough flat and form into a round about 5 inches across. Chill for thirty minutes in the refrigerator. When cool roll into a round about 10 inches across. Lay into a greased 8 inch tart pan. place foil on top of the dough and fill the foil with beans. Bake in a 350 F oven for 25 minutes, or until the tart shell is slightly browned and holds it's shape. Cool for 15 minutes.

In the tart shell arrange:

3 cups cooked and sliced red skinned potatoes

2 cups heavy cream

6 egg yolks, whisked together with the cream

salt and pepper

Bake the potato tart for 30 minutes or until the custard is firm. Cool.

In a heavy bottom skillet over medium heat sear skin side down:

4 large duck breasts, trimmed of any sinew, seasoned with kosher salt.

When the skin is a medium brown and is crispy turn the breasts over and place the skillet into a hot oven to finish cooking. This will only take a minute or two. When cooked to the desired doneness remove from the oven and set aside to rest for a few minutes.

Sauté in a medium skillet:

1 t garlic

4 cups tightly packed, cleaned greens

1 t lemon juice

salt and pepper

To serve:

Cut slices from the potato tart and warm them briefly in the oven if needed. On four plates arrange the tart slices, the sautéed greens, and the duck breast sliced into thin medallions. Spoon the pickled cherries around the outside of the plate.