Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

1998 Salad Winner MLF Recipe Contest, Chef Sara Waters

Serving Size {6 Servings}

Ingredients


Marinade:


6 Ounces Unsulphured Molasses


12 Ounces Lavender Honey


3 Cinnamon Sticks


6 Whole Cloves


1 Teaspoon Black Peppercorns, cracked


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


Balsamic Glaze:


6 Ounces Dried Sour Cherries


1 1/2 Cups Zinfandel Wine


6 Juice of Pomegranates


3 Cups Balsamic Vinegar


1 1/2 Cups Clover Honey


Pears:


6 Cups Zinfandel Wine


1 Cup Sugar


6 Seckel Pears, peeled, cored


Figs:


6 Fresh Figs, halved


As Needed Extra Virgin Olive Oil


As Needed Black Peppercorns, cracked


Salad Greens:


6 Ounces Assorted Baby Greens

Directions

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Marinade: Combine marinade ingredients; add duck. Marinate, covered, in refrigerator 12 hours. At service, remove duck from marinade. Sear skin side down 5 minutes. Turn and finish cooking until desired doneness has been reached; thinly slice. Serve hot.


Balsamic Glaze: Combine cherries, wine and juice; soak 1 hour. Add vinegar and honey. Over low heat, reduce by half. Keep warm.


Pears: Combine ingredients. Over medium heat, poach pears 20 minutes or until tender. At service, remove pears from liquid.


Figs: Coat figs with oil and peppercorns. Grill, cut side down, 2 minutes or until soft.


To Serve: Arrange greens, pear, figs and sliced duck on plate. Drizzle duck with balsamic glaze.




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