Warm duck breast salad w/ asian spices and viniagrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Minced Garlic |
| 2 | tablespoons | Minced Green Onions |
| 2 | teaspoons | Oyster Sauce |
| 1 | teaspoon | Light Soy Sauce |
| 1 | teaspoon | Rice Wine Or Dry Sherry |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | 5-Spice Powder |
| 1 | tablespoon | Minced Garlic |
| ⅓ | cup | Hazelnut Oil |
| ⅓ | cup | Walnut Oil Or Light Olive Oil |
| 1 | tablespoon | Minced Chives |
| 1 | teaspoon | Light Soy Sauce |
| ¼ | teaspoon | Sugar |
| ⅓ | cup | Toasted, Coarsely Chopped Hazelnuts |
| 2 | Whole Duck Breasts (1 To 1 1/4 Pounds Each) | |
| 4 | ounces | Mixed Baby Salad Greens, or more as needed |
| Edible Flowers For Garnish (Optional) | ||
Directions
FOR MARINADE
FOR VINAIGRETTE
Bone duck breasts and trim off excess fat. Cut each breast in half and place in a shallow dish. Combine ingredients for marinade and coat breasts thoroughly. Allow to marinate for 2 hours at room temperature.
In a small bowl, combine all ingredients for vinaigrette at least 2 hours before serving, to allow the flavors to develop.
To assemble the salad, preheat broiler or prepare a fire in a charcoal grill. Artfully arrange baby greens on individual serving plates. Wipe excess marinade off duck breasts and grill or broil until medium rare, about 2½ minutes per side. Do not overcook. Quickly slice breast on the bias and arrange on plates with greens. Drizzle vinaigrette over greens.
Garnish with flower petals if available and serve immediately.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 04/17
Posted to MC-Recipe Digest V1 #346 Recipe by: COOKING RIGHT SHOW #CR9675 From: Bill Spalding <billspa@...> Date: Tue, 17 Dec 1996 03:34:41 -0500 (EST)