I had brought some fresh duck (shot the day prior) to the firehall last night. My buddy (quite the chef) dug out a recipe for me to try. We made this last night as a 'salad course' to a pork rack roast w/ mashed spuds and stir-fried veggies.
Give this a shot and tell me what you think.
Warm Duck & Spinach Salad with Sesame Soy Vinaigrette
3 Tbsp Sesame Oil
1 Tbsp Minced fresh ginger
Duck breasts (4)
Bunch of asparagus (6-10 spears)
Snow peas (15-20)
Green onions (small bunch)
1 Tbsp soy sauce
3 Tbsp of Raspberry Vinegar
½ Tsp black ground pepper
Spinach leaves (enough for large salad)
½ Tsp of white toasted sesame seeds
½ Tsp of black toasted sesame seeds
Heat sesame oil over med-high heat in cast iron skillet. Add duck meat and ginger and sauté for 2 minutes searing the duck breasts.
Add asparagus, snow peas and green onions, sauté for additional 2 minutes.
Remove Duck, and bake for 8 minutes.
Add soy, raspberry vinegar and black ground pepper and sauté for 2 minutes. Remove from heat and let sit.
Pull duck from oven, let stand for 5 minutes.
Put spinach in large bowl, pour warm duck sauté over greens and toss to coat.
Divide into four servings.
Slice duck breasts thin across ‘grain’, lay on salad greens, sprinkle sesame seeds over top.
Serve immediately.
Give this a shot and tell me what you think.
Warm Duck & Spinach Salad with Sesame Soy Vinaigrette
3 Tbsp Sesame Oil
1 Tbsp Minced fresh ginger
Duck breasts (4)
Bunch of asparagus (6-10 spears)
Snow peas (15-20)
Green onions (small bunch)
1 Tbsp soy sauce
3 Tbsp of Raspberry Vinegar
½ Tsp black ground pepper
Spinach leaves (enough for large salad)
½ Tsp of white toasted sesame seeds
½ Tsp of black toasted sesame seeds
Heat sesame oil over med-high heat in cast iron skillet. Add duck meat and ginger and sauté for 2 minutes searing the duck breasts.
Add asparagus, snow peas and green onions, sauté for additional 2 minutes.
Remove Duck, and bake for 8 minutes.
Add soy, raspberry vinegar and black ground pepper and sauté for 2 minutes. Remove from heat and let sit.
Pull duck from oven, let stand for 5 minutes.
Put spinach in large bowl, pour warm duck sauté over greens and toss to coat.
Divide into four servings.
Slice duck breasts thin across ‘grain’, lay on salad greens, sprinkle sesame seeds over top.
Serve immediately.
