Duck Breast Over Greens Recipe

Duck Breast Over Greens Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
6 cup: Washed and dried mesclun,
Salad greens,
3: Anjou pears, cored and
Peeled and cut into fine,
Dice,
Salad dressing made of 1/2,
c Hazelnut or walnut oil mixed,
With 2,
TB white Balsamic vinegar,
Salt and freshly ground,
Black pepper,
6: Skinless boneless duck,
Breast halves,
2 tbsp: Olive oil,
1/4 tsp: Each of ground cardamom,
Cloves, coriander and cumin
1 cup: Peeled, seeded and julienned
Fresh tomatoes,
1 cup: Good flavored veal stock,
, (store-bought) or chicken
Broth,
Slivered black pitted olives,
For garnish,

Directions:

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. Saute for to 4 minutes on one side and 2 minutes on
the other for very rare duck (or longer if you dont 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

Michelle Urvater provided us this recipe.


Source from luhu.jp