Recipe courtesy of Rocco DiSpirito
Duck Breast and Fig Salad with a Red Wine Vinaigrette
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 708
- Total Fat
- 51
- Saturated Fat
- 8
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 36
- Cholesterol
- 128
- Sodium
- 933
Ingredients
5 duck breasts, boned and halved
1/4 cup red wine vinegar
1 cup olive oil
1 fresh bay leaf
1 sprig fresh thyme
2 teaspoons shallots, minced
Salt and pepper, to taste
5 fresh figs, cut in half
1/4 cup red wine
1 pound arugula
1/4 pound chestnuts, blanched
Directions
- Preheat oven to 350 degrees.
- Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes.
- Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside.
- Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside.
- Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens.