Fruited Duck Breast Salad with Bleu Cheese & Dried Cherry Vinaigrette

Honorable Mention, 1997 Chef Recipe Contest, Chef Kirk Brooks

Ratings

Prep Time {40 min; 48 hr inactive}

Cook Time {30 min }

Serving Size {6 servings}

Ingredients


Preserved Peaches:


6 Fresh Peaches, peeled, pitted, cut in wedges


3 Ounces Peach Schnapps


1 Tablespoon Sugar


1 Teaspoon Chopped Fresh Mint


Marinade:


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


Garnish:


As Needed Saga Bleu Cheese Croutons

Directions

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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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