Smoked Duck And Scallop Salad With Sherry Vinaigrette
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sherry Vinegar2 tbsps
Olive Oil1
Salt1 cup
Buttermilk1
Egg1 tsp
Shallot (minced)1 pinch
Cracked Black Pepper2 bunches
Watercress (stemmed)90 g
Scallop (fresh)Directions:
1
Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed
2
Prepare the fried leeks by mixing the buttermilk and egg in a small bowl
3
Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F
4
Dip leeks in mixture and then dredge in flour, shaking off excess
5
Deep-fry the leeks until they are crisp and golden brown
6
Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed
7
Prepare a stovetop smoker
8
Prepare the marinade by combining ingredients in a large bowl
9
Separate into 2 small bowls
10
Add duck breast to 1 bowl, turning to coat evenly
11
Marinate for 5 minutes
12
Place the duck in a smoker for 5 minutes
13
Remove and set aside
14
Rub scallops with marinade from second bowl
15
Preheat grill
16
Grill the duck breast for 10 minutes, turning to cook evenly
17
Add scallops during the last 3 minutes of cooking
18
Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing
19
Season, to taste, with salt and pepper
20
Mound the watercress in the center of a chilled salad plate
21
Slice the duck breast and lay it on top of the mound
22
At the base of the mound, place 3 grilled scallops in a triangular formation
23
Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges
24
Top with fried leeks