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.

Matt Ginn, of Evo Kitchen + Bar and the Chebeague Island Inn, is the 2015 Maine Lobster Chef of the Year and a 2018 Food Network Chopped champion.

Susan Grisanti