Maple Leaf Duck Breast & Shallots Balsamic Vinaigrette from Yvette Marie - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Maple Leaf Duck Breast & Shallots Balsamic Vinaigrette from Yvette Marie

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.)
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