(serves 4-5)
I just made this duck salad on Christmas eve and it is one of my favourite appetizers for the festive season; it’s got just the right amount of red, and green. Duck breast is surprisingly easy to prepare once you know the essential steps, perhaps easier than chicken breast even. Another thing I like about this recipe is the use of cranberry. We are used to having orange or red wine as the primary flavour that goes with duck and cranberry makes for a refreshing change. It is also a great ingredient for a salad dressing.
- Duck Breasts (2, frozen)
- Baby Spinach (150g)
- Leek (1 cup, chopped)
- Cranberry Sauce
- Marmalade
- Mustard
- Balsamic Vinegar
- Liquid Smoke
- Salt
- Brown Sugar (soft)
- Brown Mushrooms (10)
- Cherry Tomatoes (10)
Preparation
- Defrost the duck breasts and brine in a solution of of 4 cups of water, 3T salt, 1T muscovado sugar for about 4 hours.
- After rinsing the duck breasts, Rub them with 2t of liquid smoke.
- Julienne the white portion of a stalk of leek until you have 1 cup.
- Using a sharp knife, scour the duck skin as shown. Do not cut all the way through the fat; if you can see the meat below, it’s too deep. Also, you should space the cuts in accordance with how you intend to slice the duck later. Here I’ve made my cuts two slices apart.
- Heat up a pan with a dash of oil and on low heat pan fry the duck breasts for 2 minutes. Only pan fry with the skin side down and move the breasts occasionally to make sure they don’t stick to the pan. The purpose here is to render as much duck fat as you can from the skin.
- Place the breasts on a lightly oiled baking pan with the skin facing up. Place the pan in an oven preheated to 175oC (350oF), for 12 minutes. I prefer to use the toaster oven which takes a bit longer, 15 min. If the breasts begin to shrink, this means they are done.
- Allow the meat to rest on the pan outside the oven.
- Saute the leeks in the duck fat in the pan until they become limp.
- Add 5 heaped t of cranberry sauce (ocean spray), 1 heaped t of marmalade, 1T balsamic vinegar, 2t mustard, 1 flat t of salt and 1/4 cup of water to the pan. Stir fry until the mixture comes to a boil. Then transfer it to a bowl. Pour the drippings from the pan into the bowl and mix well.
- Cut the duck breasts into slices, making sure some cuts are coincident with the cuts in the skin. The meat should be pink or you’ve over cooked the duck.
- Slice the mushrooms and cut each cherry tomato into 2. Arrange the baby spinach, tomatoes and mushroom slices into a bed on each plate.
- Arrange the duck slices on the salad and drench with the cranberry and leek sauce. Sprinkle with black pepper.
- Frozen duck breasts sometimes are already brined. Please check and if they are already brined, you can skip the relevant part. The same goes for the smoked.
- The choice of salad components was made with Christmas colours in mind. You can really make the salad with whatever you like. A white plate would really complete the festive look.
- I’ve found the safest way to score the skin properly is to use a sawing motion with a knife with small teeth, applying no downward pressure.
- You can precook the duck breasts and leave them around for a few hours, but only slice the meat and and plate the salad at the last moment.