Orange Duck Salad

Salad, Winner 2000 MLF Recipe Contest, Chef William Thaw

Ratings

Serving Size {6 servings}

Ingredients


Marinade:


1/4 cup Worcestershire Sauce


1 oz Raspberry Vinegar


1/4 cup Each Honey, Chopped Shallots


1/4 cup Extra Virgin Olive Oil


6- 6oz each Maple Leaf Farms Boneless Duck Breast


3 oz Marsala Wine


Creamy Orange Dressing:


8 oz Mayonnaise


8 oz Orange Marmalade


1 1/2 oz Red Wine Vinegar


1 Tbsp each Cilantro, Parsley, finely chopped


As Needed Salt, Black Pepper


Salad:


12 oz Mesclun Greens


Garnish:


3/4 cup Pecan Halves


3 Peaches, sliced, grilled


1/2 pint Blackberries


1 1/2 cups Golden Tomato Concasse


Duck Cracklings


Golden Tomato Concasse:


3 each Golden Tomatoes, cored, seeded, peeled, diced


Salt & Fresh Ground Black Pepper to taste

Directions

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Marinade: Combine first 5 ingredients; add duck. Marinate, covered, in refrigerator overnight.


At service, remove duck from marinade. Remove skin; reserve. Grill until an internal temperature of 155°F. Resting should bring internal temperature to an ideal 160°F. Thinly slice breasts on the bias.


Sear skin, in skillet, until cooked half way; drain fat and cut skin into julienne strips. Return strips to skillet and finish cooking. When almost done, deglaze pan with Marsala wine; reduce. Remove strips (cracklings) from skillet; set aside.


Creamy Orange Dressing: Combine dressing ingredients.


To Serve: Blend greens with dressing; arrange on plate. Place peaches on front side of greens and sliced duck in front of peaches. Garnish with pecans, peaches, blackberries, concasse and duck cracklings.


Golden Tomato Concasse: Drain diced tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper.



Reviews  { write a review }

Anonymous

This is a yummy salad. Only substituted the cilantro with parsley as my husband does not like cilantro....very good and refreshing salad!