Warm Duck Breast Salad
Recipe Date:
February 4, 2021
Serving Size:
7
Difficulty:
Easy
Measurements:
Imperial (US)
Executive Chef at John Ash, Jeffrey Madura, paired our Inman Family Wines Pinot Noir with this wonderful warm duck breast salad. Enjoy!
Ingredients
- 2 duck breasts, whole
- 4-6 cup mixed baby greens
- MARINADE
- 1/2 cup garlic
- 2 1/2 cup green onion
- 3/4 cup oyster sauce
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup sugar
- 1/4 cup 5-spice powder
- DRESSING:
- 1/8 cup garlic, minced
- 1 cup hazelnut oil
- 1 cup walnut or light olive oil
- 1/4 cup chive, minced
- 3/4 cup balsamic vinegar
- 3 TB. light soy sauce
- 2 tsp. sugar
- 2 2/3 cup hazelnuts (toasted & skinned), coarsely chopped and reserved on top
- 1/2 cup ginger, grated
- 1/2 cup ginger, candied
- 4 tsp. lemon thyme
Directions
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 serve with grissini if available.