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Molasses Duck Salad
Yield: 4 servings
Ingredients and directions for this recipe
2 Six-ounce Duck breasts
1/4 c Kosher salt
1/4 c Cracked black pepper
1/2 c Molasses; plus
2 tb Molasses
4 Whole Garlic cloves; peeled,
-plus
1 ts Minced garlic
8 Black peppercorns
8 Juniper berries
1/2 c Olive oil; warm
2 tb Minced shallots
1 ts Dijon mustard
2 tb Rice wine vinegar
2 c Spinach leaves; cleaned,
-stemmed
1/2 c Roasted pecans
2 oz Maytag Blue cheese; crumbled
1/2 c Shaved red onions
Salt; to taste
Freshly-ground black pepper;
-to taste
Rub the duck breasts with salt and black pepper. Place the duck in the
refrigerator and cure for 1 day. Remove the duck breasts from the
refrigerator and rinse off the salt and pepper. Place the breasts in a
small glass container and cover with 1/2 cup of the molasses, garlic
cloves, peppercorns and juniper berries. Marinate the duck breasts for 2
days. Preheat the oven to 400 degrees. Remove the duck from the
refrigerator and strain off the marinade. In a saute pan, heat 2
tablespoons olive oil. When the oil is hot, place the breast skin-side down
and sear the fat until crispy, about 4 to 5 minutes. Turn the duck breast
over and place in a hot oven. Roast the breast for about 5 minutes for
medium-rare. Remove from the oven and allow the meat to rest for a couple
of minutes before slicing. Slice the breast on the bias into 1-inch pieces.
In a mixing bowl, whisk the remaining molasses, shallots, minced garlic,
Dijon, olive oil, and vinegar together. Whisk until the dressing is
emulsified, about 2 minutes. Season with salt and black pepper. Toss the
spinach with the warm dressing. Mound the greens in the center of the
plate. Arrange the duck slices around the greens. Sprinkle the pecans and
blue cheese over the salad. Garnish with red onions, black pepper on the
rim and parsley. This recipe yields 4 salad servings.
See also:
Previous recipe Molasses Drop Cookies
Next recipe Molasses Elephant Cookies
Or try one of these recipes:
Give Me A Little Quiche
Rubio's Fish Tacos