Warm Duck Salad
I absolutely adore salads like this! It shouts out fresh and is abundant in vitamins and minerals. I haven’t always been a fan of duck as I thought it unhealthy. However, I did some research and along with watching celebrity chefs show off their creative ways of serving it helped me to get out of my self-induced duck phobia. Because its skin is fatty, I always thought the meat was heavy laden in calories and not a healthy substitute for other meats. Things have changed or should I say food education has changed and if you remove the skin from the duck breast, it is comparable to a boneless chicken breast. Duck is an excellent, lean source of protein and an excellent source of iron, selenium and niacin. To read more on the food value of duck, read this article from Cornell University. This salad is dedicated to my friend, Brian, whom I know will want to try this in his new kitchen!
Serves 4 to 6
adapted from Barefoot Contessa at Home
2 boneless duck breasts, skin on (about 12 to 14 ounces each)
sea salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mâche or other delicate baby lettuce
navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves
Preheat the oven to 200c (400f). Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you’re making cracklings) and slice the duck.
Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large platter. Add the mâche leaves, oranges, raspberries, and toasted pecans. Arrange duck slices on top and spoon the dressing all over to moisten. Serve immediately.
The Culinary Chase’s Note: A pretty salad bursting with flavors!