Molasses Duck Salad

Recipe Ingredients

2		Six-ounce duck breasts
1/4 cup	59ml	Kosher salt
1/4 cup	59ml	Cracked black pepper
1/2 cup	118ml	Molasses, plus
2 tablespoons	30ml	Molasses
4		Garlic cloves - peeled
1 teaspoon	5ml	Garlic - minced
8		Black peppercorns
8		Juniper berries
1/2 cup	118ml	Olive oil - warm
2 tablespoons	30ml	Shallots - minced
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Rice wine vinegar
2 cups	80g / 2.8oz	Spinach leaves - cleaned, stemmed
1/2 cup	118ml	Roasted pecans
2 oz	56g	Maytag blue cheese - crumbled
1/2 cup	31g / 1.1oz	Red onions - shaved
		Salt - to taste
		Freshly-ground black pepper to taste

Recipe Instructions

Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day.

Remove the duck breasts from the refrigerator and rinse off the salt and pepper. Place the breasts in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries. Marinate the duck breasts for 2 days.

Preheat the oven to 400F.

Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place the breast skin-side down and sear the fat until crispy, about 4 to 5 minutes. Turn the duck breast over and place in a hot oven. Roast the breast for about 5 minutes for medium-rare.

Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1-inch pieces.

In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together. Whisk until the dressing is emulsified, about 2 minutes. Season with salt and black pepper. Toss the spinach with the warm dressing. Mound the greens in the center of the plate.

Arrange the duck slices around the greens. Sprinkle the pecans and blue cheese over the salad. Garnish with red onions, black pepper on the rim and parsley.

Source:
Essence Of Emeril with Emeril Lagasse

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