A Warm Duck Salad
in Salad on Sunday, March 4, 2012
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Ingredients:
2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
2 tablespoons minced shallots
2 1/2 tablespoons sherry vinegar
1 teaspoon grated orange zest
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon Dijon mustard
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
6 oranges, peeled and cut in sections
1/2 pint fresh raspberries
1 cup toasted whole pecan halves
Method:
Place the duck breasts on a foil-lined sheet pan, skin side up. Sprinkle with salt and roast ina 400° oven for about 20 minutes. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top and slice the duck. Mix together the salt, shallots, sherry vinegar, zest, olive and vegetable oils, honey and mustard. Tear the lettuces and slice the Belgian endive diagonally in 1/2 inch slices. Place in a salad bowl, top with the orange sections, raspberries and toasted pecan halves. Add the sliced duck. Gently toss with the dressing.
Serves 4.
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This entry was posted on Sunday, March 4, 2012 at 7:14 AM and is filed under Salad. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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