Duck Breast Salad with Pomegranate and Vanilla Poached Quince

  • serves 4

 

4 Ratings
Directions for: Duck Breast Salad with Pomegranate and Vanilla Poached Quince

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

To Assemble 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

Directions

Duck Breast

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

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

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

4. Remove from oven and pour off excess fat.

5. Turn breasts skin side up and return to oven.

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

7. Remove from oven and keep warm.

Vinaigrette

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

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

3. Add rice vinegar, lemon juice and poaching liquid.

4. Slowly whisk in olive oil. Adjust seasoning.

Salad

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

2. Toss with a little vinaigrette.

To Assemble

1. Place salad in the center of a large plate.

2. Slice duck breast and place on top of greens.

3. Julienne smoked duck breast and sprinkle on roasted duck breast.

4. Finish with a little coarse salt.

5. Drizzle a little vinaigrette around and serve.

Vanilla Poached Quince

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

2. Add diced quince and allow to come to a boil.

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

See more: Salad, Lunch, Roast, North American, Game, Main, Dinner, Appetizer, Duck


https://www.foodnetwork.ca/recipe/duck-breast-salad-with-pomegranate-and-vanilla-poached-quince/1195/

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