Warm Duck Breast Salad from John Ash

Executive Chef at John Ash, Jeffrey Madura, paired Inman Family Wines Pinot Noir with this wonderful warm duck breast salad. Enjoy.

2 duck breasts, whole
4-6 mixed baby greens
Marinade:
1/2 c. garlic
2 1/2 c. green onion
3/4 c. oyster sauce
1/2 c. soy sauce
1/2 c. rice wine vinegar
1/2 c. sugar
1/4 c. 5-spice powder
Dressing:
1/8 c. garlic, minced
1 c. hazelnut oil
1 c. walnut or light olive oil
1/4 c. chive, minced
3/4 balsalmic vinegar
3 TB. light soy sauce
2 tsp. sugar
2 2/3 c. hazelnuts (toasted & skinned), coarsely chopped and reserved on top
1/2 c. ginger, grated
1/2 c. ginger, candied
4 tsp. lemon thyme

Bone the duck breast and trim off excess fat. Separate breasts into 4 supremes. Mix marinade ingredients and coat breasts thoroughly. Allow to marinate at least 2 hours at room temperature. Mix the dressing ingredients together for at least 2 hours before serving to allow the flavors to develop. To prepare dish: Artfully arrange a mixture of baby greens on 4 plates. Wipe the excess marinade off the duck breasts and grill or broil until medium rare. Do not overcook. Quickly slice breasts on the diagonal and arrange on plates with greens. Drizzle hazelnut oil and grissini if available.

Serves 4