Spiced Molasses Duck Breast Salad

Recipe courtesy Tanya Holland
TOTAL TIME: 49 min
Prep: 30 min
Inactive Prep: 4 min
Cook: 15 min
YIELD: 4 servings
LEVEL: --

ingredients

SALAD DRESSING AND MARINADE:
SALAD:
  • 1 head green curly endive
  • 2 heads Belgian endive
  • 1/2 pound upland cress, or other baby cress
  • 1 cup dried calamata figs, stemmed and quartered
  • 1/2 cup toasted pecan pieces
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Whisk salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight.
Preheat oven to 375 degrees F.
Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes.
Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs, and pecans. Cut duck breasts into 6 slices. Place greens in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle any extra dressing around the plate.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.