Honey Maple Duck Salad

Submitted by Catherine McKiernan, Executive Chef, The Madison Club, Madison, WI

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006
 

Brined and Cured Duck Breast:
• Combine honey, syrup, water, bouquet garni and curing mix in small saucepan and bring to a boil.
• Cool in an ice bath.
• When the marinade mixture is cold, submerge duck breasts in the mixture, cover and refrigerate over night.
• Remove duck from marinade - blot dry and allow to air dry 4-6 hours.
• Heat heavy medium skillet over heat.
• Add duck skin side down and cook until fat of the skin is well rendered, pouring off excess fat as required.
• Turn and cook other side until browned and duck is medium rare.

Candied Walnuts:
• Toss walnuts in salt, brown sugar, cinnamon and cayenne.
• Coat in melted butter and cook in 300-degree oven for 6 minutes.

Lemon Vinaigrette
• Combine all ingredients except for oil
• Whisk in oil until well mixed.

Plating:
• Arrange greens in the middle of a plate.
• Drizzle greens with dressing.
• Slice cooked duck and lay slices on top of the greens. Duck can be served hot or cold.
• Arrange candied walnuts and 6 to 8 orange supremes per serving around duck slices and greens.

(If you would like to use the duck breasts as a sauced entrÈe, McKiernan offers the following recipe for Duck Jus):

Duck Jus

• In pan combine stock, shallot, garlic, thyme – simmer until syrupy.
• Stir in wine, remove from heat slowly whisk in butter.
• Strain jus to discard solids and season jus with salt and pepper.