Muscovy Duck Salad (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Dressing
Emulsify the dressing ingredients with a whisk and set aside.

The Duck
Preheat your bbq to a medium heat. (If you don't have a bbq, then pre-heat your oven to 400 degrees.) Over medium high heat, sauté the seasoned (salt & pepper) breasts skin side down for about 8 minutes - rendering nearly all the fat. Remove breasts (reserve the fat for another time!) and grill for about 3 minutes per side. Thinly slice breasts warm or let them cool and slice for a cold salad.

Assembly
Plate the greens. Arrange the beets and crumble the goat liberally over the salad. Dress the salad then place, in a fan arrangement, the sliced duck over the center of the salad.

Muscovy Duck Salad
Serves 4 * 2 Muscovy duck breasts * 1/2 lb marinated beets (sliced). Rick's Picks Beets are available here at DeLaurenti. * 4 cups frisse greens (or arugula or spring greens) * 8 oz fresh goat cheese * 2 Tbsp Extra Virgin Olive * Oil Salt & Pepper Dressing * 8 Tbsp Extra Virgin Olive Oil * 2 Tbsp white balsamic vinegar * 1 Tbsp Dijon mustard * 1 shallot, diced * Salt & Pepper	Fear not. Duck is your friend. Dressing Emulsify the dressing ingredients with a whisk and set aside. The Duck Preheat your bbq to a medium heat. (If you don't have a bbq, then pre-heat your oven to 400 degrees.) Over medium high heat, sauté the seasoned (salt & pepper) breasts skin side down for about 8 minutes - rendering nearly all the fat. Remove breasts (reserve the fat for another time!) and grill for about 3 minutes per side. Thinly slice breasts warm or let them cool and slice for a cold salad. Assembly Plate the greens. Arrange the beets and crumble the goat liberally over the salad. Dress the salad then place, in a fan arrangement, the sliced duck over the center of the salad. Serving Suggestions and Tips: Wash it down with a Provencal Rose.
Posted by Pat on July 9, 2010 2:26 PM