← Back to Search Results sauteeing
grilled-duck-breast-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 4

Ingredients

  • 1 head oak-leaf lettuce (or other loose-leaf lettuce)
  • 1 cup shelled lima beans, fresh or frozen
  • 4 (8 to 10 ounce) boneless duck breast halves (magrets)
  • 2 teaspoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons olive oil
  • 1 large yellow bell pepper, seeded, deveined, and cut into thin strips
  • 2 medium red bell peppers, seeded, deveined, and cut into thin strips
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh chervil
  • 1 black truffle, cut into julienne (optional)

Directions

Wash and dry the lettuce and tear into bite-size pieces.

Line a large plastic bag with a sheet of paper toweling. Add the greens and place another sheet on top of them. Close and refrigerate.

In a medium saucepan of lightly salted boiling water, cook the fresh lima beans for 10 to 15 minutes until tender. (If using frozen beans, cook for 1 to 2 minutes.) Drain, cool under cold water, and drain again. Set aside.

Rub the duck skin with the thyme. Season with salt and pepper, and set aside.

In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the peppers and, tossing occasionally, cook until wilted, about 10 minutes, Using a slotted spoon, remove the peppers to a bowl and set aside.

Raise the heat to high. When the skillet begins to smoke, add the duck breasts, skin side down. Cook until the skin is golden, about 4 minutes. Turn and sear for 3 more minutes until the duck breasts are rare. (Magrets are best served rare; for medium rare, cook about 2 minutes longer.) Remove from the pan and reserve on a warm plate.

In a large bowl, whisk together the vinegar with salt and pepper to taste. Gradually whisk in the remaining 6 tablespoons oil. Add the greens and toss to coat. Divide the greens among 4 serving plates and sprinkle with the lima beans and pepper strips.

Slice the duck breasts across the grain into thin slices and arrange over the greens. Sprinkle with the chervil and optional truffle.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include optional black truffle.

931kcal (47%)
72mg (7%)
201mg (334%)
511mcg RAE (17%)
1314mg
98mg
54g
5g
5g
19g
227mg (76%)
504mg (21%)
18g (90%)
71g (109%)
14mg (78%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
american-masala American Masala
by Suvir Saran
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
flavor Flavor
by Rocco DiSpirito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?