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Serves 4
INGREDIENTS for Vinaigrette:
2 shallots sliced thin
2 cups olive oil
2 cups balsamic vinegar
3 Tbsp honey
1 Tbsp each of chopped fresh basil, Italian flat-leaf parsley, thyme
Kosher salt/ fresh black pepper to taste
PROCEDURE
- Heat saute pan, add 1/4 cup olive oil and shallots to the pan.
- Allow to simmer for 3 minutes.
- Deglaze with 1 cup vinegar, remove from heat and add remaining ingredients
INGREDIENTS
2 ea. duck breast, skin on, boneless
Kosher salt/ fresh ground black pepper
PROCEDURE
- Score skin with sharp knife to create a criss cross marking.
- Heat saute pan over medium flame and sear skin-side down to render fat for 10-12 minutes, basting duck breast with pan juices.
- Turn breast over and sear flesh side for additional 4-5 additional minutes until medium rare. Allow meat to rest and then slice.
PROCEDURE for Salad Assembly:
- Mixed baby greens, crumbled feta cheese, grape tomatoes, toasted walnuts and fresh black berries.
- Top with sliced duck breast and vinaigrette. (Duck could be substituted with grilled chicken, shrimp, etc. as desired.)
