Peach and Duck Salad with Basil Dijon Vinaigrette
Submitted by Dominick Laudia, Executive Chef, Boca Grove Golf & Tennis Club, Boca Raton, Fla.
Yield: 4 servings
For the Peach Salad:
4 ea. peach halves, diced
2 ozs. red onion, finely diced
2 ea. avocado, diced
1 cup cherry tomatoes, cut in half
1 cup pecans
4 cups mixed greens
1 cup crumbled goat cheese
For the Dressing:
1 ea. egg yolk
1 tsp. Dijon mustard
3 tbsp. white balsamic vinegar
½ cup salad oil
2 ozs. basil, chopped
as needed salt and pepper
Procedure:
• Whisk egg yolk, mustard and vinegar together in a bowl.
• Slowly whisk in oil; season with basil and salt and pepper.
• Combine all salad ingredients and toss with dressing.
For the Duck:
2 ea. boneless duck breast
as needed salt and pepper
Procedure:
• In a non-stick skillet, add seasoned duck breast, skin-side down.
• On lower temperature, cook duck until skin is crisp; turn over and cook the other side for three minutes.
• Remove from pan and allow duck to cool.
Plating:
Place salad on a plate and slice duck thin on bias; arrange around salad.
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