Pan Roasted Duck Breast with Grilled Asparagus Salad, Pink Peppercorn Vinaigrette

Pair With Small Block Malbec

Yield : 4 Portions

Ingredients

Pink Peppercorn Vinaigrette
1 ea. Shallots, fine dice
1/3 cup White balsamic vinegar
1 Tbsp. Pink peppercorns, toasted, crushed
1 tsp. Black peppercorns, fresh cracked
1 cup Extra virgin olive oil
1 bu. Chives, chopped
to taste Salt and Pepper

Duck Breast
2 ea. Duck breast, boneless, (8oz)
1 Tbsp. Canola oil
to taste Salt and Pepper

Maitake and Red Spring Onions
1 oz. Olive oil
1 lb. Maitake mushrooms, separated
1 lb. Red spring onions, sliced in half moons if large, rounds if small.

Asparagus
1 ea. Russet potato, julienned
As needed Oil to deep fry the potatoes in
1 bu. Asparagus, grilled, sliced 1” pieces on a long bias
1 bu. Watercress, large stems removed
4 ea. Red radish, shaved.
to taste Salt and Pepper
2 ea. Chives blossoms

Method

  1. For the Pink Peppercorn Vinaigrette: Place the shallots and vinegar in a bowl. Season with salt and pepper. Let sit for 5 minutes. Whisk in peppercorns. Slowly whisk in oil to emulsify. Stir in the chives. Season with salt and pepper.
  2. For the Duck: Score the skin of the duck skin. Season with salt and pepper. Let sit for 15 minutes.
  3. Heat a sauté pan over medium low heat. Add canola oil to coat bottom of pan. Place duck breast in pan, skin side down. Allow the fat the render slowly until the skin is golden brown. If cooked too quickly, the duck breast will shrink. Cook on one side only.
  4. When ready to serve, heat a sauté pan over medium high heat. Add ½ tablespoon canola and place the duck breast in the pan, meat side down. The meat should sizzle when added. Place in a hot oven and let cook for a few minutes until the duck is medium rare. Remove from oven and let rest for 10 minutes.
  5. For the Maitake Mushrooms and Red Spring Onions: In the same pan the duck was cooked, add a little olive oil or use the residual duck fat and sauté the mushrooms over medium high heat until slightly caramelized. Season with salt and pepper, then remove from pan.
  6. Return the pan to the heat. Add the spring onions and sauté until caramelized. Add to the mushrooms, adjust seasoning with salt and pepper.
  7. For the Asparagus Salad: Preheat a fryer or large pot with 2” of oil to 350’F. Make sure that the pot is deep as the oil will boil over when the potatoes are added to the pot.
  8. Pat the potatoes dry with paper towels. Add the potatoes to the oil and deep fry until golden brown. Drain well on a baking sheet lined with paper towels.
  9. Combine the asparagus, watercress, radishes, and crispy potatoes.
  10. Add vinaigrette, toss and adjust seasoning.
  11. To Serve: Thinly slice the duck breast. Place the Maitake and Red Spring Onions on slightly to the left of the plate. Place the Asparagus salad next to the Maitake and Red Spring Onions. Place the duck breast on the Maitake and Red Spring Onions. Drizzle with a little more vinaigrette and garnish with chives blossoms.

Sit down, have a glass of wine, relax and enjoy!

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