Duck Breast With Plum Salsa

Recipe Ingredients

1 tablespoon	15ml	Honey
1/2 cup	118ml	Red wine vinegar
1		Chile de arbol - finely minced
4		Red ruby plums - seeded, and
		Diced in 1/4" pieces
1/2		Red onion - finely chopped
1/4 cup	15g / 0.5oz	Diced yellow tomato
2 tablespoons	30ml	Chopped scallions
1 tablespoon	15ml	Chopped cilantro
1/4 cup	59ml	Lime juice
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Long Island duck breast - (8 to 10 oz) - skin on

Recipe Instructions

Preheat oven to 400 degrees.

In a small saucepot, combine the honey, red wine vinegar, and chile de arbol. Heat over medium heat. Allow to reduce for 10 minutes. When the consistency is thick and coats the back of a spoon, remove from heat and set aside to cool.

Meanwhile, in a bowl, combine the plum, red onion, yellow tomato, scallion, cilantro, lime juice, olive oil, and reserved vinegar and honey reduction. Mix well. Season with salt and pepper and set aside.

In a skillet, heat 1 tablespoon oil over medium-high heat. Season duck breast with salt and pepper on both sides, and sear, skin-side down, for 3 minutes. Place duck breast in the oven, with skin side down, for 10 minutes. Remove from the oven and allow to sit on a cutting board for 3 minutes. Then slice breast in 1/4-inch slices. Fan out on a plate and serve with plum salsa on top.

This recipe yields 1 serving.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1C22) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.