Recipe courtesy of Fran Thomas
Smoked Duck and Scallop Salad with Sherry Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 518
- Total Fat
- 40
- Saturated Fat
- 8
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 125
- Sodium
- 745
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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.