A Perfect Luncheon – Duck Salad with Dried Cherry Chutney & Pickled Red Onions
by Chef Robin White
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Duck Breast Salad
I was at Sonoma Market last week and was talking to the butcher (some people have a shrink, I find comfort talking to the butcher). He told me he had one duck breast coming in that afternoon I needed to try. Amazing they only got one so I told him put my name on it I’d be back. I started text messaging and filled the table in five minutes. Now, what was I going to do with this amazing duck breast? A duck breast here means the entire breast, which on both sides is usually about 2-3 pounds . This one was 2 pounds and it fed 8 people this amazing salad.
Enjoy!!!
Boneless Duck Breast Salad
Preheat oven to 400 degrees first thing
This cooking process of course depends on the thickness of the breast and how you like it cooked. I like mine medium to medium rare . Here goes! Score the skin side do not cut into the flesh. Three or four scores going in opposite directions is enough. In a hot frying pan lay the breast skin side down and adjust the heat so it does not burn but can still cooks at a high temp. Cook for 8 minutes do not touch it!! In 8 minutes turn the breast over and cook for 2 minutes longer. Do your self a favor and actually time this. Place pan in the oven for 8 minutes exactly. Take it out, remove the duck from the pan to a plate and tent the breast with foil loosely and let it rest for 10-15 minutes. Cut the breast on a diagonal and serve over the salad.
Pickled Red Onions
Four servings
Pickled Red Onions
Dried Cherry Chutney
These onions really kick the salad into a whole new meaning. You can also use these onions on sandwiches, hamburgers, lamb burgers, you name it – one taste and you will dream up all kinds of places to use them. So easy, no fuss and packed with flavor. A staple in my fridge
3 tbsp sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
1 Habanero pepper
2. Add the onion slices and lower heat, then simmer for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.
Dried Cherry Chutney
You have to make the chutney recipe first before you can make the salad. This chutney will be served along side the duck and you will use some of it in the dressing.
Ingredients
1 cup water
1 cup port wine
1 1/2 cups red wine vinegar
1 cup diced sweet onion
1/2 cup raspberry vinegar
2 tbsp minced peeled fresh ginger
1 tbsp minced jalapeño pepper
1 tsp ground cardamom
1 tsp curry powder
1 tsp ground cumin
1 tsp grated orange rind
3 whole cloves
1 (3-inch) cinnamon stick
Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (approx 1 hour), stirring occasionally. Discard cloves and cinnamon. Serve warm or at room temperature. Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.
Dried Cherry Chutney Dressing
1/4 cup raspberry vinegar
4 tbsp. of the dried cherry chutney
2 cloves garlic, crushed
2 tbsp. Dijon mustard
1/2 cup vegetable oil
1/4 cup orange or lemon juice
Combine vinegar, chutney, garlic, juice and mustard in food processor or blender. Blend until smooth. While the machine is running, slowly pour in the oil through the feed tube and process until smooth. If you want it a little more tangy or thicker add a little more chutney until it adjusts to your palate. Remember, recipes are ideas not bibles. You are allowed to add what you like or take away what you don’t.
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Presentation
Put your favorite greens on a pretty plate. arrange 4-5 slices of duck over the top of the greens. Add about 2 tablespoons of the picked onions on one side and some of that delicious chutney on the other. I also slice up an orange and lay it along side the salad. It is a perfect compliment. Pour about 2 tablespoons of the dressing or as much a you like over the duck breast and serve with a great big glass of Pinot Noir.
Each element of this salad is superb – I wish I could try it!!
Thanks one again to the Daily Basics for showing off my recipes and congratulations on the new super look. Your leading the way in lifestyle. Cheers!!!
Robin, This chutney sounded so good, I had to try it, especially as I had dried cherries left over from the holidays. It’s GREAT! Adsolutely love it, but I do have to ask a question … you say “Discard cloves and cinnamon”, is that a joke or do you have a trick for finding those pesky little cloves? If you have a tip, please pass it along, as I’d like to share some of this batch with friends biut don’t want them finding a clove. It truly is an original recipe and delicious. We had it with turkey and can’t wait for it to meld and try it with everything else in the fridge! Thanks.
thanks to the author for taking his clock time on this one.
Looks delicious! Yum!