Late Summer Duck Breast Salad

 INGREDIENTS  (for two)

  • Duck

    • 8-10 oz of duck breast with skin;

  • 1/2 cup Right Bank;

  • 1 cup chicken stock;

  • 2 tablespoons unsalted butter;

  • 1/4 cup fresh squeezed orange juice;

  • 2 teaspoons orange zest;

  • Peach

    • 1 fresh, plump and ripe peach

  • Sweet Corn

    • One ear, preferably white or bi-color

  • Mushrooms

    • I prefer lion’s mane but fresh or reconstituted shiitakes will serve well

  • Potatoes

    • 2 medium sized Yukon Gold or new white potatoes 

  • Fresh parsley 

  • Navel Orange (1)

  • 4 cups late summer greens


duck breast salad small.jpg

DIRECTIONS 

Duck

  1. Score the duck skin in a tight crosshatch pattern;

  2. Season with salt on the skin side;

  3. Place the duck skin side down on a cast iron skillet over low heat. After about 6-8 minutes the fat from the skin should begin to render. Pour out and retain the rendered fat through the cooking process. In about 15 minutes the duck’s internal temperature should be about 125 f.

  4. Increase heat to medium high and further brown the skin until golden and crispy (another 2-3 minutes). Flip the duck flesh side down until you reach your desired level:

        - 130f for medium rare, about 1-2 minutes

        -140f for medium, 2-4 minutes

        -155f for well done, 5-6 minutes 

    I strongly recommend medium rare

  5. Deglaze the pan with  Right Bank (1/2 cup) and reduce until about 2 tablespoons remain. Add the chicken stock and reduce again by half. Remove from heat and swirl in butter. Season with orange juice and pepper

Potatoes 

  1. Cut the potatoes into wedges about 1/4”thick and par boil. Rinse in cold water and dry with paper towels 

  2. Heat a skillet with the rendered duck fat and cook until golden brown on all sides. Season with salt and pepper

Grilled Corn

  1. Shuck the corn directly into a hot skillet and roast until golden.  Add unsalted butter,  salt and pepper to taste preference 

Grilled Peach

  1. Cut the peach in half and remove the pit. Further divide each half into five wedges. Brush with olive oil  and grill each side until soft and slightly charred ( about 2-3 minutes per side)

Mushrooms

1. Slice mushrooms into generous sized pieces and brush liberally with olive oil.  Grill until soft and golden ( about 4-5 minutes)