Evo’s Decadent Duck and Fruit
Dish prepared by Chef Matt Ginn | Photo by Lauryn Hottinger
Duck breast with stone fruit, chicory, lemon yogurt, Aleppo pepper, coriander, and radish.
Matt Ginn tells us that duck and fruit is a classic combination in many different culinary traditions, and this dish is an ode to that. The fantastic Hudson Valley duck is paired with Maine peaches, cherries from the Northwest, local chicory and Maine yogurt, too. It plays on the sweet of the fruit, the spicy of the Aleppo pepper (a smokey, spicy pepper from Syria), and the bitter chicory, giving the plate complete balance.