Duck Breast Salad With Pomegranate And Vanilla Poached Quince Recipe
Servings: 4
Ingredients
- 2 tsp oil, vegetable
- 2 x Magret duck, breasts, skin on and scored Vinaigrette
- 3/4 c. pomegranate juice
- 1/4 c. rice vinegar
- 2 Tbsp. lemon, juice
- 1/2 c. extra virgin olive oil
- 2 Tbsp. quince, poaching liquid, (recipe follows) Salad
- 4 c. mesclun, greens
- 1/4 c. pomegranate, seeds
- 1/4 c. vanilla poached quince, (recipe follows)
- 1 x smoked duck, breast, julienne Vanilla Poached Quince
- 5 x quince, peeled, cut, into, small dice
- 1 c. water
- 1/4 c. white sugar
- 1 x vanilla, bean, seeds, scraped
- 1 tsp lemon, juice
Directions
- In a large ovenproof frying pan, heat oil over medium-high heat.
- Place seasoned breasts skin side down and sear for 2 to 3 min.
- Pour fat from pan and place in oven. Roast breasts for 4 to 5 min.
- Remove from oven and pour off excess fat.
- Turn breasts skin side up and return to oven.
- Roast for a further 4 to 5 min for medium-rare.
- Remove from oven and keep hot.
- Vinaigrette:In a small saucepot reduce pomegranate juice by 1/2 till syrupy.
- Allow pomegranate juice to cold and place in a stainless steel bowl.
- Add in rice vinegar, lemon juice and poaching liquid.
- Slowly whisk in extra virgin olive oil. Adjust seasoning.
- Salad:In a bowl mix greens, pomegranate seeds and vanilla poached quince.
- Toss with a little vinaigrette.
- To Assemble:Place salad in the center of a large plate.
- Slice duck breast and place on top of greens.
- Julienne smoked duck breast and sprinkle on roasted duck breast.
- Finish with a little coarse salt.
- Drizzle a little vinaigrette around and serve.
- Vanilla Poached Quince:Combine water, sugar, vanilla bean and pulp in a saucepan. Bring to a boil.
- Add in diced quince and allow to come to a boil.
- Remove from heat and allow to cold. Remove quince when liquid is cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 630 | |
| Calories from Fat 444 | 70% |
| Total Fat 49.87g | 62% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.06g | |
| Cholesterol 39mg | 13% |
| Sodium 45mg | 2% |
| Potassium 406mg | 12% |
| Total Carbs 33.36g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 21.03g | 14% |
| Protein 6.46g | 10% |
