Spiced Molasses Duck Breast Salad

Total Time:
49 min
Prep:
30 min
Inactive:
4 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • Salad dressing and marinade:
  • 1/4 cup minced ginger
  • 2 tablespoons minced garlic
  • 1 orange, zested
  • 1/3 cup molasses
  • 1/3 cup pomegranate molasses
  • 1/3 cup maple syrup
  • 1/2 cup soy sauce
  • 1 cup oil
  • 2 pieces star anise
  • 2 cinnamon sticks
  • 1 teaspoon freshly ground black pepper
  • 4 boneless Long Island duck breasts, skin scored and excess fat removed
  • Salad:
  • 1 head green curly endive
  • 2 heads Belgian endive
  • 1/2 pound upland cress, or other baby cress
  • 1 cup dried calamata figs, stemmed and quartered
  • 1/2 cup toasted pecan pieces
Directions
  • Whisk salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight.

  • Preheat oven to 375 degrees F.

  • Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes.

  • Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs, and pecans. Cut duck breasts into 6 slices. Place greens in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle any extra dressing around the plate.


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