Duck Breast, Pepper and Onion Salad |
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Duck Breast, Pepper and Onion Salad Time: 30 minutes
1 Magret de Canard (duck breast) Living in the land of foie gras we have duck breast readily
available (they have to do something with the rest of the duck, after all!) We prefer it
to steak (beef) and eat it medium rare. It has about 1/3 inch (1 cm) of fat on one side
which delights the pyromaniac in mon mari - cooking it on the barbecue sends flames
shooting up about 3 feet. The fat mostly burns off so there is rarely a need to trim it.
This has absolutely no resemblance to wild duck, Peking duck, Long Island duck or any
other duck. I do not know if you can get it wherever it is that you live. It would likely
come prepackaged. If you can't get it, substitute any other meat of your choice.
I would use a flank steak and cut it against the grain.
or substitute a flank steak, 10 - 12oz (300gr)
2 tbs Balsamic vinegar
1 tbs
soy sauce
1/2 tsp garlic powder
1/2 tsp dried thyme
lettuce - enough for 2 main meal salads
1 tomato
1 - 2 peppers left from Friday
1 sweet onion
left from Friday
1 avocado
2 eggs, hard boiled
feta or other cheese, 4oz (150gr)
Honey Mustard Vinaigrette
Boil eggs. If using duck breast cross-hatch the fat (make slices through the fat in 2 direction so that you have a diamond pattern. In small bowl mix vinegar, soy sauce, garlic and thyme for marinade. Pour marinade over duck and let marinate for 10 - 15 minutes. If using beef do the same (without the cutting the fat part). Slice tomato. Prepare lettuce and put in large salad bowl. Slice the avocado. Cook duck breast on barbecue starting fat side down for 5 minutes. Make certain barbecue is away from dried weeds, dried wood and low trees. With long tongs turn breast over (mind your eyebrows) and continue cooking another 5 minutes. If there is any fat left on fat side put fat side down for a few minutes to burn off. Remove from heat and take a peak (stick knife in center and make a cut) If done to your liking let rest a minute. It should be red to pink, more done will make it dry and tough. If not put back on barbecue for 2 minutes. If using flank steak cook 3 - 5 minutes a side for medium - eyebrows are safe.
While meat rests: Get the peppers and onion out of the fridge. Add a bit of the vinaigrette to them and toss to combine. Toss lettuce with a little of the vinaigrette. Spread the peppers and onions on top of the lettuce. Peel and quarter the eggs. Artfully arrange tomato, avocado and eggs around the edge of the lettuce. Slice meat and arrange in center of salad. Serve, passing remaining dressing.
Honey Mustard Vinaigrette
1 tbs white Balsamic vinegar or any other you have
1 tbs lemon juice
1 tbs Dijon mustard
1 tbs honey
6 tbs olive oil, the good stuff
1 tbs snipped fresh parsley
1 tbs snipped chives
Whisk vinegar, mustard, honey and lemon juice. Slowly whisk in oil and whisk until it emulsifies. Add parsley and chives. Refrigerate any leftover, it will keep a up to a week.
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Cooking Schedule: 30 minutes |
Start to cook duck |
Cooking for Two? Or more?
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