Friday, December 19, 2008

Easy Duck Breast Salad

This recipe is a favorite of mine.  It's easy and cooks quickly.

For duck breast. Serves 2.

2 frenched duck breasts
sea salt and freshly ground pepper to taste.

For vinaigrette.

1/2 cup of champagne vinegar (white vinegar can be used as a substitute)
1 cup dried cherries
1 1/2 cups walnut oil. (canola oil will work as well) 
1 t sugar
sea salt to taste

puree dried cherries with vinegar and sugar. Slowly drizzle oil into blender, until completely emulsified. Season with sea salt to taste.

Carefully score fat on top of duck breast. Do not score completely through the fat into the meat. Season both sides of breast with salt and pepper. Sear in hot pan, searing fat side first. Cook to desired temperature. I prefer mine rare, at 3 to 4 minutes per side, depending on thickness of breast.

I like to serve this with a salad of seasonal greens. The organic mesclun mix from the local supermarket will do just fine. Drizzle with vinaigrette and serve.

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