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

* 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.

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.

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

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