Bolo's Duck Salad Recipe
Servings: 6
Ingredients
- 1 x duck - (2 to 3 lbs) skin pricked all over with a fork
- 1 c. red wine
- 1 c. brown sugar
- 2 Tbsp. anise seed
- 3 whl cinnamon sticks
- 1/2 c. red wine vinegar
- 1 c. orange juice
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1 tsp ancho or possibly cayenne pepper (optional)
- 1/2 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 c. mesclun
- 3 x Red or possibly Bosc pears peeled, cored, and cut into eighths
- 1 stk unsalted butter
- 2 Tbsp. granulated sugar
- 1 tsp grnd cinnamon
- 1 c. sugar
- 1/2 c. water
- 1/2 c. lightly-salted peanuts skins removed Peanut brittle minced finely Minced chives
Directions
- Make the Duck/Marinade: 8 hrs to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 qts of water to a rapid boil and blanch the duck for 7 to 8 min in warm water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hrs. Remove from the refrigerator and wipe the rendered fat from the skin of the duck.
- In a medium saucepan, combine the marinade ingredients and cook over low to medium heat till thickened. (Don't boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cold then brush the duck generously with the mix. (Reserve some of the marinade to baste the duck with while roasting.) Chill 6 to 8 hrs or possibly overnight.
- Preheat the oven to 350 degrees. Place the duck in a roasting pan and roast for 15 min, basting with the reserved marinade every 5 min. Remove the duck from the oven and let rest 10 min.
- Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 min or possibly till the meat falls off the bone. Remove from the oven and set aside.
- When cold sufficient to handle pick the meat from the bone and tear into bite sized-pcs. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 min (depending on your preference of doneness, i.e. rare, medium-rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat hot till service.
- Make the Orange Vinaigrette: In a saucepan over high heat, reduce the orange juice till it forms a syrup. Let cold. In a blender, combine the orange syrup, vinegar, honey and chili pwdr (if using). Blend for 30 seconds. With the blender running, slowly add in the extra virgin olive oil till the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
- Make the Sauteed Pears: In a medium skillet over medium-high heat, heat the butter, sugar and cinnamon and cook to a light syrup. Add in the sliced pears and cook till they are soft but still retain their shape. Set aside.
- Make the Peanut Brittle: Make a caramel with the sugar, add in the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.
- Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and minced chives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 637 | |
| Calories from Fat 261 | 41% |
| Total Fat 29.33g | 37% |
| Saturated Fat 14.26g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 40mg | 2% |
| Potassium 324mg | 9% |
| Total Carbs 83.67g | 22% |
| Dietary Fiber 0.8g | 3% |
| Sugars 79.68g | 53% |
| Protein 5.01g | 8% |
