Fruited Duck Breast Salad with Bleu Cheese & Dried Cherry Vinaigrette

Honorable Mention, 1997 Chef Recipe Contest, Chef Kirk Brooks


Prep Time {40 min; 48 hr inactive}

Cook Time {30 min }

Serving Size {6 servings}


Preserved Peaches:
6 Fresh Peaches, peeled, pitted, cut in wedges
3 oz. Peach Schnapps
1 Tbsp. Sugar
1 tsp. Chopped Fresh Mint

1 cup Maple Syrup
1/2 cup Duck Stock
1/4 cup Molasses
1/4 cup Balsamic Vinegar
2 tsp. Habanero Peppers, chopped
1 tsp. Black Pepper, cracked
1 tsp. Garlic, chopped
1 tsp. Shallots, chopped
1 tsp. Fresh Thyme Leaves

6- 6 oz. each Maple Leaf Farms Boneless Duck Breasts

Dried Cherry Vinaigrette:
1/4 cup Water
1/4 cup Port Wine
1/4 cup Red Wine Vinegar
2 Tbsp. Balsamic Vinegar
4 tsp. Sugar
2 oz. Dried Cherries

Salad Greens:
3 oz. Frisée
3 oz. Red Oak Leaf

As Needed Saga Bleu Cheese Croutons


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1. Preserved Peaches:
Combine ingredients. Cover and refrigerate for 48 hours.

2. Marinade:
Combine marinade ingredients; add duck breasts. Marinate covered in the refrigerator for 24 hours.

3. Dried Cherry Vinaigrette:
Combine ingredients in saucepan; bring to a simmer. Place in food processor and pulse for 3 minutes. Refrigerate until cool.

To Serve:
Remove duck from marinade. Sauté duck until evenly brown. Finish in 350°F oven about 7 minutes or until desired doneness has been reached. Let set 5 minutes before slicing. Place frisée and red oak leaf side by side at top of plate; garnish with croutons. Fan duck slices around greens and place preserved peaches around base of sliced duck.

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