Tea Smoked Duck Salad

Serving Size {8 Servings}


4 lbs Maple Leaf Farms Duck Boneless Duck Breasts

6 Tbsp Kosher Salt

3 Tbsp Light Brown Sugar

1 Bay Leaf

2 Quart Water

1 Cup Lapsang Tea

4 oz Thinly Sliced Granny Smith Apple, cored, peeled

1 1/2 Tbsp Butter, unsalted

1 Tbsp Sugar

4 oz Honey Glazed Walnuts

4 oz Sun-Dried Cherries

8 oz Baby Spinach Leaves

6 oz Lettuce Spring Mix

1 1/2 oz Vinaigrette

Garnish: Caramelized Apple Crisps


Share this recipe

1. Combine salt, brown sugar, and bay leaf in water to make brine. Mix well.

2. Score duck breast skin and place in brine for 20 minutes Remove duck breast and pat dry.

3. Place tea in a small heap in center of 6" hotel pan lined with foil. Insert 4" perforated hotel pan and place brined ducks in center, skin side up. Cover pans with foil and place over low flame directly under the tea. Smoke for 20-30 minutes checking for doneness with meat thermometer (155 degrees). Remove from pan, remove skin, cool and wrap individually in foil.

4. Melt the butter in a heavy saute pan over high heat, stirring until the butter foams and becomes golden, about 2 minutes. Toss the apples slices with sugar to coat. Immediately add the apple mixture to the hot butter. Stir the apples to coat with the butter. Lower heat. Saute slices until golden brown on both sides and tender to the touch. Add another teaspoon of butter if the slices look dry. Allow 15 minutes for them to caramelize. Using a slotted spoon, transfer the caramelized apples back to a plate. Discard any remaining butter in the pan.

5. When ready for service, thinly slice and fan duck.

6. Toss spinach and mixed greens with a vinaigrette. Arrange greens attractively on plate or platters. Place duck on salad plate at 3 o'clock position. Fan caramelized apples on top of greens. Sprinkle dried cherries and walnuts attractively on top. Can be garnished with caramelized apple crisps.

Reviews  { write a review }