Monday, June 11, 2007

Grilled Duck Salad With Haricot Verts

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A beautiful main dish salad that is perfect for anytime of year.
This can be made with chicken breast in place of duck, if
desired.2 whole duck breasts, skin removed.

1/2 tsp. sugar
1 Tb. ginger, peeled, minced
2 Tb. soy sauce
5 Tb. cilantro, chopped
1 cup plum wine
1 small shallot, minced
2 Tb. lemon juice
1/4 cup rice vinegar
3 Tb. olive oil
salt, pepper
2 small bunches arugula, washed and dried
12 oz. haricot verts, stem end only trimmed, blanched
2 oranges, segmented
2 tsp. each black and white sesame seeds, toasted

  1. Combine the duck with the sugar, ginger, soy and half
    the cilantro in a small bowl. Turn to coat and marinate
    for at least an hour.
  2. Reduce the plum wine to 1/4 cup over medium heat in
    a small saucepan.
  3. Combine the remaining cilantro, the plum wine, lemon
    juice, vinegar, and olive oil in a small bowl. Whisk;
    season with salt and pepper to taste. Set aside.
  4. Heat a grill pan for 5 minutes over high heat.
  5. Grill the duck 5 to 7 minutes on each side, until
    medium-rare. Remove to a cutting board. Slice thinly
    on the diagonal.
  6. Divide the arugula between 4 large plates and drizzle
    with some of the plum dressing. Arrange the duck slices
    on top in a spoke pattern. Arrange the orange sections
    between the duck slices. Scatter the haricot verts around
    the outside of the plate in a circle. Drizzle each salad with
    the remaining dressing and sprinkle with sesame seeds.

1 comment:

Anonymous said...

i am happy to say this dish is beautiful and delicious, love the duck cooked rare like that. it is alos good with chicken, as i tried it one night.