Honey Maple Duck Salad (Yields 8 servings)
Amt | Ingredient |
1 cup | field greens |
1/4 cup | Boston bibb lettuce |
4 cups | candied walnuts (see recipe) |
8 | brined and cured duck breasts (see recipe) |
48 – 64 | orange supremes |
Amt | Ingredient |
2 cups | walnut halves |
2 tsps. | salt |
4 tsps. | brown sugar |
1 tsp. | cinnamon |
1/2 tsp. | cayenne |
1/4 cup | butter |
Lemon Vinaigrette:
Amt | Ingredient |
1 cup | freshly squeezed lemon juice |
1/3 cup | freshly squeezed orange juice |
2 tbsp. | honey |
zest of 1 | lemon |
zest of 1 | orange |
1 tsp. | chopped thyme |
1 tsp | Dijon mustard |
To Taste | salt and pepper |
2 cups | salad oil |
Amt | Ingredient |
10 oz. | duck breasts, trimmed |
5 oz. | honey |
21/2 oz. | maple syrup |
10 | cups water |
1 bouquet | garni (thyme, leek, bay leaf and parsley, tied in a cheesecloth bag) |
2/3 tsp. | curing mix |
Procedure:
- Brined and Cured Duck Breast:
- Combine honey, syrup, water, bouquet garni and curing mix in small saucepan and bring to a boil.
- Cool in an ice bath.
- When the marinade mixture is cold, submerge duck breasts in the mixture, cover and refrigerate over night.
- Remove duck from marinade – blot dry and allow to air dry 4-6 hours.
- Heat heavy medium skillet over heat.
- Add duck skin side down and cook until fat of the skin is well rendered, pouring off excess fat as required.
- Turn and cook other side until browned and duck is medium rare.
- Candied Walnuts:
- Toss walnuts in salt, brown sugar, cinnamon and cayenne.
- Coat in melted butter and cook in 300-degree oven for 6 minutes.
- Lemon Vinaigrette
- Combine all ingredients except for oil
- Whisk in oil until well mixed.
- Plating:
- Arrange greens in the middle of a plate.
- Drizzle greens with dressing.
- Slice cooked duck and lay slices on top of the greens. Duck can be served hot or cold.
- Arrange candied walnuts and 6 to 8 orange supremes per serving around duck slices and greens.
(If you would like to use the duck breasts as a sauced entrÈe, McKiernan offers the following recipe for Duck Jus):
Duck Jus
Amt | Ingredient |
4 cups | rich duck or veal stock |
1 tbsp. | chopped shallot |
1 clove | garlic, crushed |
1 sprig | fresh thyme |
2 tbsps. | port wine |
2 tbsps. | unsalted butter, cut into chunks |
To Taste | salt and pepper |
- In pan combine stock, shallot, garlic, thyme – simmer until syrupy.
- Stir in wine, remove from heat slowly whisk in butter.
- Strain jus to discard solids and season jus with salt and pepper.
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