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Smoked Duck Breast Salad with Tangerine Vinaigrette |
 (8 servings)
- 1 lb Mixed Greens
- ½ lb. teardrop tomatoes
- 16 slices poached pears
- 2 smoked duck breast, thinly slices
- 1 cup candied walnuts
- 1 tablespoon tangerine vinaigrette per person
Fan
out the duck breast on the top of a plate. Toss the mixed greens with
the vinaigrette and mount in the center of the plate. Garnish the
salad with the poached pears, tomatoes and candied walnuts. Serve
immediately.
Smoked Duck Breast:
- 2- 8 oz duck breast
- Kosher salt to taste
- 1 cup black tea
Rub the Duck breast with Kosher salt until fully coated and let sit over night.
Wet
the black tea and place in a small wok or smoker and place over high
heat until the tea starts smoking. Lower the heat to low and place the
duck breast on a rack over the smoking tea. Cover the entire wok or
smoker and cook for about 30 minutes, then remove from smoker and let
cool. To serve, thinly slice the breast lengthwise and place a four to
five pieces on a plate.
Vinaigrette:
- 1 cup fresh tangerine juice
- 1 cup orange juice
- ¼ cup white wine
- 1 clove garlic, chopped
- 2 cloves shallot, chopped
- ½ cup blended olive oil
- 1 tablespoon tubular chives cut small pieces
- Salt and White Pepper to taste
Swet
shallot and garlic with a tablespoon of olive oil for a minute and
deglaze with white wine, add tangerine and orange juice, simmer with
slow heat until the liquid come down to 1 cup let it cool down. Put in
a blender and blend until the dressing is smooth (no large piece of
garlic or shallot)
Slowly pour the oil into the blender so that it
emulsifies. Add salt and pepper to taste, remove from blender and add
the chives. Hold in the refrigerator until ready to serve. You may
add some sugar if need.
Poached Pears:
- 2 pieces firm D’anjou pear
- 1/2 cup white wine
- 1/2 cup granulated sugar
- 1 bay leaf
- 1/2 tsp whole peppercorn
- 1/2 tsp juniper berry
- 1 whole lemon, slices
Cut the pear in 1/8 from top to bottom and remove the seeds. Set aside.
Add
all the ingredients except the pear in a pot and bring to a boil and
lower to a simmer for 5 minutes turn the heat off and toss in fresh
pear.
Let it cool down in the refrigerator set aside until ready to serve.
This is not a normal way to poach the pear, the pear should be under cook and slightly firm.
Candied Walnuts:
- 4 oz walnut halves
- 2 tablespoons corn syrup
- 2 tablespoons granulated sugar
- Pinch cinnamon
- Pinch salt
- ½ tablespoon toasted sesame seeds
For the candied walnuts, start by toasting off the walnuts in a 275 degree oven until crispy about 5-7 minutes.
Meanwhile,
in a saucepot, add sugar, corn syrup, cinnamon and pinch of salt and
bring to a boil with medium low heat and to cook until the liquid
bubble and turn color to a light brown. (Must be really careful a few
seconds too long can burn the sugar)
Remove from heat and toss the
toasted walnuts and sprinkle with sesame seed, mix well and lay out the
coated walnuts on parchment paper and let cool.
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