North Fork Harvest Salad
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
54
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter1 tbsp
Honey1 tsp
Ginger (minced fresh)2 tsps
Shallot (minced)1 tsp
Dijon Mustard1 tsp
Dry Mustard2 tsps
Lemon Juice (fresh)3 tbsps
Peanut Oil3 tbsps
Orange Juice (fresh)1
Sea Salt1 cup
Olive Oil2
Eggs1 cup
Bread Crumb1 cup
Hazelnut (crushed)1 tsp
Crushed Red Pepper1 tbsp
Herb (chopped fresh)450 g
Mustard Green (young)Directions:
1
To caramelize the pears: Cut each pear into 8 wedges
2
Melt the butter with the honey in a large skillet over medium-high heat
3
Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side
4
Turn the pears and cook until browned and tender, about 5 minutes more
5
Transfer the pears to a platter to cool
6
To make the vinaigrette: Place the pumpkin in a saucepan
7
Add 2 inches of water
8
Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes
9
Transfer the pumpkin to a blender
10
Add the ginger and shallots and puree, then add the Dijon and dried mustard
11
With the blender on, add the honey, then the lemon juice, oil, and orange juice
12
Season with the salt and pepper
13
To cook the duck: Preheat the oven to 450 degrees F
14
Trim any excess fat from the duck breasts
15
Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh
16
Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper
17
Heat a large ovenproof skillet over medium-high heat
18
Add the oil and then the duck breasts skin-side down
19
Cook, browning the skin and melting the under layer of fat for about 5 minutes
20
Drain the fat from the skillet then transfer the skillet to the oven
21
Roast for 18 to 22 minutes for medium rare
22
Remove the duck from the oven and rest it for 7 to 8 minutes before slicing
23
Turn the oven off
24
To prepare the goat cheese: Beat the eggs in a shallow bowl
25
Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl
26
Dip the cheese rounds in the egg then gently coat with the bread crumb mixture
27
Heat the olive oil in a medium skillet over medium heat
28
Fry the cheese until golden, about 1 minute per side
29
Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve
30
To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper
31
Slice the duck
32
Put the greens on large plates
33
Arrange 4 pears on each plate
34
Top each salad with goat cheese and sliced duck
35
Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired