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Duck Breast Salad with Pomegranate and Vanilla Poached Quince

Food Network Canada
YIELDS
4 servings
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Ingredients

Duck Breast

2
pinch oil, vegetable
2
Magret duck, breasts, skin on and scored

Vinaigrette

¾
cup pomegranate juice
¼
cup rice vinegar
2
Tbsp lemon, juice
½
cup olive oil
2
Tbsp quince, poaching liquid, (recipe follows)

Salad

4
cup mesclun, greens
¼
cup pomegranate, seeds
¼
cup vanilla poached quince, (recipe follows)
1
smoked duck, breast, julienne

Vanilla Poached Quince

5
quince, peeled, cut, into, small dice
1
cup water
¼
cup white sugar
1
vanilla, bean, seeds, scraped
1
tsp lemon, juice
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Directions

Step 1

In a large ovenproof frying pan, heat oil over medium-high heat.

Step 2

Place seasoned breasts skin side down and sear for 2 to 3 minutes.

Step 3

Pour fat from pan and place in oven. Roast breasts for 4 to 5 minutes.

Step 4

Remove from oven and pour off excess fat.

Step 5

Turn breasts skin side up and return to oven.

Step 6

Roast for a further 4 to 5 minutes for medium-rare.

Step 7

Remove from oven and keep warm.

Step 8

In a small saucepot reduce pomegranate juice by 1/2 until syrupy.

Step 9

Allow pomegranate juice to cool and place in a stainless steel bowl.

Step 10

Add rice vinegar, lemon juice and poaching liquid.

Step 11

Slowly whisk in olive oil. Adjust seasoning.

Step 12

In a bowl mix greens, pomegranate seeds and vanilla poached quince.

Step 13

Toss with a little vinaigrette.

Step 14

Place salad in the center of a large plate.

Step 15

Slice duck breast and place on top of greens.

Step 16

Julienne smoked duck breast and sprinkle on roasted duck breast.

Step 17

Finish with a little coarse salt.

Step 18

Drizzle a little vinaigrette around and serve.

Step 19

Combine water, sugar, vanilla bean and pulp in a saucepan. Bring to a boil.

Step 20

Add diced quince and allow to come to a boil.

Step 21

Remove from heat and allow to cool. Remove quince when liquid is cool.

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