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Prep Time: Cook Time: Total Time:
4 boneless duck breast halves, skin intact or removed, your choice
salt and freshly ground pepper
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
4 handfuls mixed greens
2 ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced into rings
1/2 cup blue cheese crumbles
1/2 cup pecans or walnuts, lightly toasted in a 325F oven
Dressing:
1 egg yolk
1 teaspoon lime juice
1/2 teaspoon Dijon mustard
3 tablespoons rice vinegar
1 teaspoon sugar
1/4 cup olive oil
1 avocado; peeled, seeded and diced
1 teaspoon fresh tarragon, chopped
salt and pepper to taste
Season duck liberally with salt and pepper. Combine next 4 ingredients in a plastic bag. Add duck breasts and shake bag to coat evenly. Heat oil in a skillet over medium high heat. Sear duck breasts on both sides until medium rare. Remove from pan and let stand for 5 minutes.
To prepare dressing, add first 5 ingredients to a blender or food processor and process until smooth. While motor is running, add oil slowly in a thin stream until dressing is smooth and oil is emulsified. Add avocado and tarragon and process until smooth. Season with salt and pepper. Slice the duck thinly.
Place the lettuce in a large bowl and toss with dressing to coat. Use a little dressing at a time. You probably will not need all of the dressing. Place the lettuce on plates. Arrange sliced duck, tomato and onion over lettuce. Top with blue cheese crumbles and pecans.
Serves 4.
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Spicy Duck Salad with Avocado Tarragon Dressing
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Category: Recipes
Prep Time: Cook Time: Total Time:
4 boneless duck breast halves, skin intact or removed, your choice
salt and freshly ground pepper
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
4 handfuls mixed greens
2 ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced into rings
1/2 cup blue cheese crumbles
1/2 cup pecans or walnuts, lightly toasted in a 325F oven
Dressing:
1 egg yolk
1 teaspoon lime juice
1/2 teaspoon Dijon mustard
3 tablespoons rice vinegar
1 teaspoon sugar
1/4 cup olive oil
1 avocado; peeled, seeded and diced
1 teaspoon fresh tarragon, chopped
salt and pepper to taste
Season duck liberally with salt and pepper. Combine next 4 ingredients in a plastic bag. Add duck breasts and shake bag to coat evenly. Heat oil in a skillet over medium high heat. Sear duck breasts on both sides until medium rare. Remove from pan and let stand for 5 minutes.
To prepare dressing, add first 5 ingredients to a blender or food processor and process until smooth. While motor is running, add oil slowly in a thin stream until dressing is smooth and oil is emulsified. Add avocado and tarragon and process until smooth. Season with salt and pepper. Slice the duck thinly.
Place the lettuce in a large bowl and toss with dressing to coat. Use a little dressing at a time. You probably will not need all of the dressing. Place the lettuce on plates. Arrange sliced duck, tomato and onion over lettuce. Top with blue cheese crumbles and pecans.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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