Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

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

  • 2

    12 Ounces Lavender Honey

  • 3

    3 Cinnamon Sticks

  • 4

    6 Whole Cloves

  • 5

    1 Teaspoon Black Peppercorns, cracked

  • 6

    3-4 oz each Maple Leaf Farms Boneless Duck Breast, scored

Balsamic Glaze

  • 1

    6 Ounces Dried Sour Cherries

  • 2

    1 1/2 Cups Zinfandel Wine

  • 3

    6 Juice of Pomegranates

  • 4

    3 Cups Balsamic Vinegar

  • 5

    1 1/2 Cups Clover Honey

Pears

  • 1

    6 Cups Zinfandel Wine

  • 2

    1 Cup Sugar

  • 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

  • 1

    Combine cherries, wine and juice; soak 1 hour.

  • 2

    Add vinegar and honey.

  • 3

    Over low heat, reduce by half.

  • 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.