Warm Duck Salad with Autumnal Fruits and Balsamic Glaze
1998 Salad Winner MLF Recipe Contest, Chef Sara Waters
Ingredients
Marinade
-
1
6 Ounces Unsulphured Molasses
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2
12 Ounces Lavender Honey
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3
3 Cinnamon Sticks
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4
6 Whole Cloves
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5
1 Teaspoon Black Peppercorns, cracked
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6
3-4 oz each Maple Leaf Farms Boneless Duck Breast, scored
Balsamic Glaze
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1
6 Ounces Dried Sour Cherries
-
2
1 1/2 Cups Zinfandel Wine
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3
6 Juice of Pomegranates
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4
3 Cups Balsamic Vinegar
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5
1 1/2 Cups Clover Honey
Pears
-
1
6 Cups Zinfandel Wine
-
2
1 Cup Sugar
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3
6 Seckel Pears, peeled, cored
Figs
-
1
6 Fresh Figs, halved
-
2
As Needed Extra Virgin Olive Oil
-
3
As Needed Black Peppercorns, cracked
Salad Greens
-
1
6 Ounces Assorted Baby Greens
Directions
Marinade
-
1
Combine marinade ingredients; add duck.
-
2
Marinate, covered, in refrigerator 12 hours.
-
3
At service, remove duck from marinade.
-
4
Sear skin side down 5 minutes.
-
5
Turn and finish cooking until desired doneness has been reached; thinly slice.
-
6
Serve hot.
Balsamic Glaze
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1
Combine cherries, wine and juice; soak 1 hour.
-
2
Add vinegar and honey.
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3
Over low heat, reduce by half.
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4
Keep warm.
Pears
-
1
Combine ingredients.
-
2
Over medium heat, poach pears 20 minutes or until tender.
-
3
At service, remove pears from liquid.
Figs
-
1
Coat figs with oil and peppercorns.
-
2
Grill, cut side down, 2 minutes or until soft.
To Serve
-
1
Arrange greens, pear, figs and sliced duck on plate.
-
2
Drizzle duck with balsamic glaze.
