Warm Duck Salad
Recipe by Rochelle Bilow rochellebilow.com
- 2 wild duck breasts, cleaned
- 1 tablespoon canola oil
- Kosher salt, pepper
- 2 cups arugula
- 1/4 cup dried cranberries
- 1 blood orange, cut into segments
- 1/4 cup shelled, salted pistachios
- 1 ounce pecorino romano cheese
- 1 tablespoon white balsamic vinegar
- 1 teaspoon light brown sugar
- 3 tablespoons extra virgin olive oil
Season the duck breasts generously with salt and pepper, then sear them over medium-high heat in the canola oil. Cook until medium-rare, then remove from the heat, cover with foil and let rest.
Meanwhile, toss together the arugula, cranberries, orange and pistachios. Using a vegetable peeler, shave thin slices of the pecorino romano cheese over the salad.
Whisk together the vinegar, sugar and olive oil, and set aside.
Slice the breast thinly into medallions and place over the salad. Dress with the vinaigrette and enjoy.
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