Spiced Molasses Duck Breast Salad

Recipe Ingredients

		Salad Dressing and Marinade
1/4 cup	23g / 0.8oz	Minced ginger
2 tablespoons	30ml	Minced garlic
1		Orange - zested
1/3 cup	78ml	Molasses
1/3 cup	78ml	Pomegranate molasses
1/3 cup	109g / 3.8oz	Maple syrup
1/2 cup	118ml	Soy sauce
1 cup	237ml	Oil
2		Star anise
2		Cinnamon sticks
1 teaspoon	5ml	Freshly-ground black pepper
		Duck Breast and Salad
4		Boneless Long Island duck breasts - skin scored,
		And excess fat removed
1		Green curly endive
2		Belgian endive
1/2 lb	227g / 8oz	Upland cress
		= (or other baby cress)
1 cup	237ml	Dried calamata figs - stemmed, quartered
1/2 cup	118ml	Toasted pecan pieces

Recipe Instructions

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.

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 endive, 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.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1C10) - from the TV FOOD NETWORK

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