Duck Breast Over Greens

Yield:
6 servings
Level:
Easy
Ingredients
  • 6 cups washed and dried mesclun salad greens
  • 3 Asian pears, cored and peeled and cut into fine dice
  • Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar
  • Salt and freshly ground black pepper
  • 6 skinless boneless duck breast halves
  • 2 tablespoons olive oil
  • 1/4 teaspoon each of ground cardamom, cloves, coriander and cumin
  • 1 cup peeled, seeded and julienned fresh tomatoes
  • 1 cup good flavored veal stock (store-bought) or chicken broth
  • Slivered black pitted olives, for garnish
Directions
  • Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.

  • Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.

  • Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).

  • Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.

  • Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.


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