Recipe courtesy of Michele Urvater
Duck Breast Over Greens
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 419
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 129
- Sodium
- 900
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.