Smoked Duck and Scallop Salad with Sherry 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
- 2 cloves garlic, roasted and minced
- 1 teaspoon minced shallots
- 1 pinch cracked black pepper
- 1/2 cup sherry vinegar
- 2 tablespoons olive oil
- 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
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.
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.