Recipe courtesy of Tanya Holland
Spiced Molasses Duck Breast Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1089
- Total Fat
- 71
- Saturated Fat
- 7
- Carbohydrates
- 80
- Dietary Fiber
- 6
- Sugar
- 68
- Protein
- 38
- Cholesterol
- 128
- Sodium
- 1879
- Total: 49 min
- Prep: 30 min
- Inactive: 4 min
- Cook: 15 min
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.