Smoked Duck and Scallop Salad with Sherry Vinaigrette

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vinaigrette:
  • 1 -ounce white wine
  • 3 ounces sherry vinegar
  • 2 ounces olive oil
  • Salt and pepper
  • Fried Leeks:
  • 1/2 cup buttermilk
  • 1 egg
  • Vegetable oil, as needed
  • 2 ounces leeks, cleaned and cut into strips
  • Flour, as needed
  • Marinade:
  • 2 cloves garlic, roasted and minced
  • 1 teaspoon minced shallots
  • 1 pinch cracked black pepper
  • 1/2 cup sherry vinegar
  • 2 tablespoons olive oil
  • Salad:
  • 2 bunches watercress, stemmed
  • 2 skinless and boneless duck breasts
  • 3 ounces fresh scallops
  • 1 ounce pecans, roasted and roughly chopped
  • 2 ounces cheddar cheese, cut into wedges
Directions
  • Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed.

  • Prepare the fried leeks by mixing the buttermilk and egg in a small bowl. Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F. Dip leeks in mixture and then dredge in flour, shaking off excess. Deep-fry the leeks until they are crisp and golden brown. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed.

  • Prepare a stovetop smoker.

  • Prepare the marinade by combining ingredients in a large bowl. Separate into 2 small bowls. Add duck breast to 1 bowl, turning to coat evenly. Marinate for 5 minutes.

  • Place the duck in a smoker for 5 minutes. Remove and set aside.

  • Rub scallops with marinade from second bowl. Preheat grill. Grill the duck breast for 10 minutes, turning to cook evenly. Add scallops during the last 3 minutes of cooking.

  • Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing. Season, to taste, with salt and pepper.

  • Mound the watercress in the center of a chilled salad plate. Slice the duck breast and lay it on top of the mound. At the base of the mound, place 3 grilled scallops in a triangular formation. Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges. Top with fried leeks.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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