Duck Breast Over Greens
Last updated 6/12/2012 12:59:03 AM. Recipe ID 21937. Report a problem with this recipe.
Title: Duck breast over greens
Yield: 4 Servings
6 c Washed and dried mesclun
3 Anjou pears, cored and
Peeled and cut into fine
Salad dressing made of 1/2
c Hazelnut or walnut oil mixed
TB white Balsamic vinegar
Salt and freshly ground
6 Skinless boneless duck
2 tb Olive oil
1/4 ts Each of ground cardamom,
Cloves, coriander and cumin
1 c Peeled, seeded and julienned
1 c Good flavored veal stock
(store-bought) or chicken
Slivered black pitted olives
Toss the mesclun with the cubed Asian pear and salad dressing; season
with salt and pepper and divide it among 4 dinner plates.
Make sure to remove fat and skin from each duck breast half. Lightly
season with salt and pepper.
Heat a non-stick skillet until hot. Add olive oil and duck breasts,
skin side down. Saute for to 4 minutes on one side and 2 minutes on
the other for very rare duck (or longer if you don't like it rare).
Remove duck to a cutting board. Add spices to skillet with tomatoes
and stock. Simmer for 2 to 3 minutes or until reduced. Remove from
Cut the duck in thin diagonal slices and fan them over the salad in
the center. Spoon the sauce over the duck and serve, garnished with
Yield: 6 servings
Michelle Urvater provided us this recipe.
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