Grilled Duck Breast with Pecan-Crusted Goat Cheese Tart

1998 Appetizer Winner MLF Recipe Contest, Chef Chuck Arnold

Ratings

Serving Size {6 Servings}

Ingredients


Pecan Crust:


2 1/2 Cups Pecans, ground


3 Cups Flour


As Needed Salt, Black Pepper


8 Ounces Butter, softened


2 Tablespoons Water


Goat Cheese Custard:


6 Ounces Goat Cheese, crumbled


3 Eggs


1 Cup Heavy Cream


1 Tablespoon Sour Cream


1/4 Cup Basil, chopped


As Needed Salt, Black Pepper


Orange Vinaigrette:


As Needed Vegetable Oil


6 Oranges, peeled, 1/4" sliced


3 Shallots, sliced


1/4 Cup Each Orange Liqueur, Water


1/2 Cup Sugar


2 Tablespoons Honey


1 to 1 1/2 Cups Vegetable Oil


Zest of 2 Oranges


As Needed Salt, Black Pepper


Duck:


3- 6 oz each Maple Leaf Farms Boneless, Skinless Duck Breasts


As Needed Salt, Black Pepper


Avocado Salad Garnish:


3 Avocado, peeled, diced


As Needed Olive Oil


1 Tablespoon Fresh Lemon Juice


6 Ounces Assorted Baby Greens


As Needed Orange Vinaigrette


As Needed Basil Oil


6 Lemon Peel Twists

Directions

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Pecan Crust: Combine pecans, flour, salt and pepper. Gradually mix in butter and water until dough forms a ball; refrigerate 30 minutes. Coat 6 (4-3/4") tart pans with non-stick spray; press in dough. Bake in 350°F oven for 15 minutes.


Goat Cheese Custard: Place one ounce cheese in each tart. Whisk together remaining ingredients; pour into tarts. Bake in 350°F oven for 12-15 minutes or until custard is set. Cool at room temperature.


Orange Vinaigrette: Saute oranges and shallots in hot oil until shallots soften. Deglaze with liqueur; flame. Reduce heat; add water, sugar and honey. Simmer 8- 10 minutes. Strain; cool. Whisk in oil and orange zest. Season with salt and pepper.


Duck: Season duck with salt and pepper. Grill over open flame until desired doneness has been reached; slice.


Avocado Salad Garnish: Toss avocados with oil and lemon juice. Dress greens with orange vinaigrette.


To Serve: Warm tarts in 350°F oven for 3 minutes. Place tart on plate. Top with greens and avocado. Arrange duck slices (1/2 breast) around tart; drizzle with vinaigrette. Garnish tart with basil oil and lemon twist.



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