Hot Duck Salad in Phyllo

Chef John McCallister, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest

Serving Size {6 Servings}

Ingredients


Duck:


6 Maple Leaf Farms Boneless Duck Breasts, 5-6 oz each


12 Ounces Fresh Cleaned Spinach


As Needed Salt, Black Pepper, Coriander


6 Phyllo Dough Sheets, 13" x 12"


As Needed Butter, melted


Salad:


1 Head Romaine Lettuce


1 Head Curly Endive


Salad Dressing:


1/4 Cup Balsamic Vinegar


3/4 Cup Olive Oil


1 Cup Feta Cheese


3/4 Cup Red Bell Peppers, julienne


1/2 Cup Pine Nuts, toasted

Directions

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Duck:


1. Remove skin from duck breasts. Chop skin and render in a hot skillet until crisp (cracklings). Drain; set aside. Steam spinach; dry and chop.


3. Cut phyllo sheets into quarters; brush with butter. Layer four of the cut phyllo sheets. Fold phyllo over breast; seal. Tuck sides under 2. Pound duck breasts until flattened; sprinkle with salt, pepper and coriander. Place spinach in center of each breast; roll up.


3. Cut phyllo sheets into quarters; brush with butter. Layer four of the cut phyllo sheets. Fold phyllo over breast; seal. Tuck sides under breast and brush with melted butter. Bake in a 350°F oven for 15 minutes or until pastry is golden brown; let set.


Salad:


4. Clean romaine and endive; dry and tear into bite-size pieces.


Salad Dressing:


5. Combine vinegar and oil; add cheese. Pour salad dressing over greens; toss. Divide salad evenly among 6 plates. Garnish with peppers and pine nuts. Slice duck breast in phyllo and arrange on salad. Sprinkle with cracklings; serve immediately.


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