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Duck Breast over Greens (Mf)
6 cups of Mesclun salad greens, washed
3 Asian pears, cored & peeled, cubed
SALAD DRESSING
1/2 cup of Hazelnut oil or walnut oil
2 tablespoons of white Balsamic vinegar
Salt and freshly ground pepper
6 Skinless, boneless duck breasts
2 tablespoons of olive oil
1/4 teaspoon of ground cardamom
1/4 teaspoon of cloves
1/4 teaspoon of coriander
1/4 teaspoon of cumin
1 cup of fresh tomatoes, peeled;
1 cup of veal or chicken stock
Slivered black pitted olives
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. Sauté 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. Yield: 6 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@netrax.net> |
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