Duck Breast Salad with Oranges
By Chef John Ash
Duck breast is a delicacy, and one breast can easily serve two people separated into supremes. An elegant portion is a perfect complement to this rich, delicious salad served with a glass of Founders Reserve Pinot Noir.
Serves 4
Total Time 30-45 minutes
Prep Time 15 minutes
Difficulty Level Advanced
Ingredients
3 large navel oranges
2 tbsp granulated sugar
1/4 c apple cider vinegar
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp minced shallot
5 tbsp olive oil, divided
Salt
Freshly grounded black pepper
2 boneless, Pekin duck breasts halves
1 medium head frisée (washed, dried, and torn into bite-size pieces)
1 medium head Bibb lettuce (washed, dried, and torn into bite-size pieces)
2 tbsp chopped fresh chives
Directions
Finely grate one of the oranges to get 2 teaspoons zest; set aside. Working over a medium bowl, segment 2 of the oranges and set aside. Squeeze the remaining orange for its juice. You should have at least 1/3 cup.
Put the sugar and vinegar in a small saucepan over medium-high heat and boil until the sugar is melted, the bubbles become large and thick, and the mixture turns golden brown, 3 to 5 minutes. Off the heat, stir in the orange zest, lemon juice, reserved orange juice and lemon zest. Add the shallot and gradually whisk in 4 tablespoons oil; season with salt and pepper. Set aside.
Rinse the duck and pat dry. With a sharp knife, score the skin (not the meat) in a crosshatch pattern. Trim any excess skin. Season well with salt and pepper on the flesh side and very lightly on the skin side.
Heat a heavy skillet over medium heat with the remaining tablespoon of oil. Put the duck in the pan, skin-side down, and cook it until skin is nicely browned and fat has rendered, 6 minutes or so. Turn the breasts and cook on the flesh side for 3 minutes for medium-rare (or 3 to 4 minutes for medium).
Transfer to a cutting board, tent with foil and allow to rest for at least 3 minutes for juices in the meat to redistribute before slicing.
Toss the frisée and lettuce with enough of the vinaigrette to lightly coat. Slice the duck breasts crosswise on a slight diagonal into 1/4-inch slices. Mound the greens on each plate and arrange the duck slices and orange segments all around. Drizzle each salad with a little more of the vinaigrette and garnish with chives.
