Crispy Duck Salad With Bitter Orange Vinaigrette
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
61
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Score fat and skin on duck breasts
3
Place duck breast skin side down in a large cold skillet with a heat safe handle
4
Put skillet on stove and turn burner on to moderate heat
5
Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered
6
Place the skillet in the oven and cook another 9 to 12 minutes
7
Meat should be pink at center
8
Arrange greens on individual plates or 1 large platter
9
Arrange frissee and scallions on bed of baby greens
10
Combine shallots, vinegar and marmalade
11
Let stand 10 minutes
12
Whisk in extra-virgin olive oil
13
Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad
14
Grilled or sauteed chicken or pork is delicious with this dressing as well
15
Pour dressing evenly over duck and salad