Best Duck With Walnut Sherry Vinaigrette Recipes

BRAISED ENDIVES WITH HARICOTS VERTS

Steps:

• Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
• Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.
• Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.
• Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.

SMOKED DUCK AND SCALLOP SALAD WITH SHERRY VINAIGRETTE

Steps:

• Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed.
• Prepare the fried leeks by mixing the buttermilk and egg in a small bowl. Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F. Dip leeks in mixture and then dredge in flour, shaking off excess. Deep-fry the leeks until they are crisp and golden brown. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed.
• Prepare a stovetop smoker.
• Prepare the marinade by combining ingredients in a large bowl. Separate into 2 small bowls. Add duck breast to 1 bowl, turning to coat evenly. Marinate for 5 minutes.
• Place the duck in a smoker for 5 minutes. Remove and set aside.
• Rub scallops with marinade from second bowl. Preheat grill. Grill the duck breast for 10 minutes, turning to cook evenly. Add scallops during the last 3 minutes of cooking.
• Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing. Season, to taste, with salt and pepper.
• Mound the watercress in the center of a chilled salad plate. Slice the duck breast and lay it on top of the mound. At the base of the mound, place 3 grilled scallops in a triangular formation. Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges. Top with fried leeks.

SHERRY-WALNUT OIL VINAIGRETTE

Steps:

• Combine the vinegar, mustard, and salt. Whisk in the oil.

DUCK WITH CHERRY SAUCE

Steps:

• Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.