Grilled Duck Breast with Pecan-Crusted Goat Cheese Tart

1998 Appetizer Winner MLF Recipe Contest, Chef Chuck Arnold


Serving Size {6 Servings}


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


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


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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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