Fruited Duck Breast Salad with Bleu Cheese & Dried Cherry Vinaigrette

Honorable Mention, 1997 Chef Recipe Contest, Chef Kirk Brooks


Prep Time {40 min; 48 hr inactive}

Cook Time {30 min }

Serving Size {6 servings}


Preserved Peaches:

6 Fresh Peaches, peeled, pitted, cut in wedges

3 Ounces Peach Schnapps

1 Tablespoon Sugar

1 Teaspoon Chopped Fresh Mint


1 Cup Maple Syrup

1/2 Cup Duck Stock

1/4 Cup Molasses

1/4 Cup Balsamic Vinegar

2 Teaspoons Habanero Peppers, chopped

1 Teaspoon Black Pepper, cracked

1 Teaspoon Garlic, chopped

1 Teaspoon Shallots, chopped

1 Teaspoon Fresh Thyme Leaves

6- 6oz each Maple Leaf Farms Boneless Duck Breasts

Dried Cherry Vinaigrette:

1/4 Cup Water

1/4 Cup Port Wine

1/4 Cup Red Wine Vinegar

2 Tablespoons Balsamic Vinegar

4 Teaspoons Sugar

2 Ounces Dried Cherries

Salad Greens:

3 Ounces Frisee

3 Ounces Red Oak Leaf


As Needed Saga Bleu Cheese Croutons


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Preserved Peaches: Combine ingredients. Cover and refrigerate for 48 hours.

Marinade: Combine marinade ingredients; add duck breasts. Marinate covered in the refrigerator for 24 hours.

Dried Cherry Vinaigrette: Combine ingredients in saucepan; bring to a simmer. Place in food processor and pulse for 3 minutes. Refrigerate until cool.

To Serve: Remove duck from marinade. Saute duck until evenly brown. Finish in 350°F oven about 7 minutes or until desired doneness has been reached. Let set 5 minutes before slicing. Place frisee and red oak leaf side-by-side at top of plate; garnish with croutons. Fan duck slices around greens and place preserved peaches around base of sliced duck.

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