Breast of Duck Salad Recipe
Ingredients
| Raspberry Vinaigrette | ||
| Raspberry jam | 2 Tablespoon | |
| Raspberry vinegar | 1/2 Cup (16 tbs) | |
| Sodium chicken broth | 3 Tablespoon | |
| 1 teaspoon walnut or canola oil | ||
| Dijon Mustard | 1/2 Teaspoon | |
| 1 1/4 pounds duck breast, trimmed of all visible fat | ||
| Ground black pepper | 1 To taste (Salad) | |
| 1/4 cup dry red wine or cranberry juice | ||
| Pear | 1 , chopped (Salad) | |
| 4 cups mixed baby lettuce | ||
| Walnuts | 2 Tablespoon, chopped (Salad) | |
| Blue cheese | 2 Tablespoon, crumbled (Salad) | |
| Salt | To Taste | |
Directions
To make the raspberry vinaigrette: Place the jam in a small microwave-safe bowl and microwave on high power for 1 minute, or until melted.
Whisk in the vinegar, broth, oil, and mustard.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the duck with the salt and pepper.
Cook 4" from the heat for 4 to 5 minutes per side.
Transfer to a cutting board and let stand for 5 minutes.
Cut the duck across the grain into 12 thin slices.
In a small saucepan, combine the wine or cranberry juice and pears.
Place over medium-high heat and cook, stirring often, for 4 to 5 minutes, or until the liquid has evaporated.
Divide the lettuce among dinner plates.
Sprinkle with the walnuts and blue cheese.
Divide the pears and duck among the plates.
Drizzle with the vinaigrette.
Whisk in the vinegar, broth, oil, and mustard.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the duck with the salt and pepper.
Cook 4" from the heat for 4 to 5 minutes per side.
Transfer to a cutting board and let stand for 5 minutes.
Cut the duck across the grain into 12 thin slices.
In a small saucepan, combine the wine or cranberry juice and pears.
Place over medium-high heat and cook, stirring often, for 4 to 5 minutes, or until the liquid has evaporated.
Divide the lettuce among dinner plates.
Sprinkle with the walnuts and blue cheese.
Divide the pears and duck among the plates.
Drizzle with the vinaigrette.
Chef
