duck and wild mushroom salad with pomegranate dressing
2 servings
Ingredients
- 2 fresh Long Island duck breasts
- Kosher salt and freshly ground pepper
- 3 ounces chanterelle mushrooms
- 2 ounces oyster mushrooms
- Extra-virgin olive oil, plus two tablespoons
- 2 red bell peppers; roasted, peeled and julienned
- 1 scallion, julienned
- ½ fennel bulb, julienned
- Parsley
- Juice and seeds of 1 pomegranate
Instructions
Season the meat side of the duck breast with kosher salt. Heat a skillet over medium heat. Cook the breast skin side down until fat from breast is almost totally rendered, about 5 to 6 minutes. When blood rises to the top of the meat, turn and cook for one minute, meat side down. When done, set aside, and cool.
In a separate skillet, lightly sauté the mushrooms in a drizzle of extra-virgin olive oil. Season with salt and pepper, and cool. Julienne the cooled duck breast.
In a large bowl mix all of the ingredients (except pomegranate seeds) with remaining 2 tablespoons olive oil. Arrange on 2 plates. Add some pomegranate seeds for garnish.
keywords:
main course, meat, game bird, duck, chanterelle mushrooms, mushrooms, oyster mushrooms, bell peppers, fennel, pomegranate
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