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Recipe of the Week: Warm Duck Salad with Black Cherry Vinaigrette

June 27, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

Treat yourself to this versatile duck dish. A delicious salad that can be served as an appetizer or as a main meal. I love serving duck at dinner parties, its rich flavor pairs so well with the sweet and sour taste of the vinaigrette. If you prefer, you can substitute duck with chicken or turkey breast. Serves eight. (Chef tip: Cooking duck can be intimidating. After seasoning each side of the breasts, fry very gently for five minutes on the skin side in a hot oven-proof skillet. Carefully remove the fat from the skillet and continue cooking for a few more minutes, flip over and cook for another five minute. Place skillet in a preheated 350 degrees oven for 10 minutes. Remove and let it rest for 10 minutes before slicing it.)

2 duck breasts

Salt and pepper, as desired

Article Photos

Loretta Paganini

1/2 cup sun-dried cherries

1/2 cup pistachios

2 hearts of romaine, chopped

2 cups arugula

Cherry vinaigrette:

2 tablespoons Chambord sweet liquor

1/4 cup black cherry juice

1 teaspoon honey

1 teaspoon mustard

3/4 cup extra-virgin olive oil

Salt and pepper, to taste

Put the Chambord, black cherry juice, honey and mustard in a small bowl and add the olive oil in a slow, steady stream, whisking constantly until well blended. Season the vinaigrette with salt and pepper.

Heat a dry, large oven-proof saut pan over medium heat. Season each breast with salt and pepper to taste. Trim excess fat and score skin in diamond pattern with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about six to eight minutes. Carefully remove the fat. Flip and cook five minutes on second side. Place in a preheated 350 degrees oven for 10 minutes. Remove and set aside to rest for 10 minutes before slicing.

Toss salad greens with pistachios, dressing and dried cherries. Top with a few slices of duck breast and drizzle with more dressing. Serve immediately.

 
 

 

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