Duck with Fennel Pollen and Dried Cherries


  • 1 medium duck
  • Seasoned salt, recipe follows
  • 1 cup white balsamic
  • 1 cup white verjus
  • 3 orange peels
  • 3 bay leaves
  • 1 cup dried sour cherries, plumped
  • 2 cups Treviso, torn
  • ¼ cup mint leaves
  • 1 cup pistachios, toasted
  • Aged balsamic vinegar, as needed
  • Olive oil, as needed
  • Lemon juice, as needed


Remove wings and legs from the back; set aside for another use. Generously sprinkle seasoned salt on the crown and refrigerate overnight.  Roast in preheated 375 F oven or smoke until internal temperature reaches 110 F. Cool and carve into 2-inch pieces.

Bring white balsamic, verjus, orange peels and bay leaves to a boil and remove from heat; cool and strain for dressing. 

Toss cherries, Treviso, mint and pistachios with enough dressing to coat. Divide duck on four plates and garnish with salad. Drizzle with aged balsamic, olive oil and lemon juice. Makes 4 servings.

For the seasoned salt: Combine 1 cup flaky salt, zest of an orange and lemon, 1 tablespoon fennel pollen or ground toasted fennel seed and 2 tablespoons thyme leaves. Grind with mortar and pestle. Makes 1¼ cup.

Executive Chef Joe Tarasco; Marta; New York