- 2 heads broccoli, blanched
- 8 wild ramps, white part only
- 16 Marcona almonds
- 4 ounces Greek yogurt
- 1 duck breast, boneless
- 2 tablespoons Bourbon Barrel Foods Bourbon Smoked Togarashi (Japanese red chili pepper)
Place broccoli under salamander or grill until it becomes black on the edges. Put broccoli in bowl and mix in the almonds, yogurt, ramps and yogurt.
Heat oven to 375°F and cook duck until it is medium rare, about 8 minutes. Place duck breast on a cutting board skin side up and season with togarashi. Place in a warm pan and cook until skin has rendered down and is brown.
Let the duck rest for 5 minutes before slicing into 12 slices. Place salad in the center of plate and place 3 slices of duck meat on top of each salad and serve.