ROASTED DUCK BREAST W/ FRISEE, ARUGULA, AND RADICCHIO SALAD AND LEMON/STRAWBERRY/BASIL VINAIGRETTE

ROASTED DUCK BREAST W/ FRISEE, ARUGULA, AND RADICCHIO SALAD AND LEMON/STRAWBERRY/BASIL VINAIGRETTE image

Yield People

Number Of Ingredients 16

4 Duck Breast
1 Ounce Olive Oil
Salad:
1 Pound Frisee Lettuce, tender baby greens
1 Pound Arugula Lettuce
1/2 Pound Radicchio, quartered and centers removed
Vinaigrette:
4 Lemons, juiced
5 Ounces Strawberries, hulled and fine diced
1 1/2 Ounces Fresh Basil, Chiffonade
6-8 Ounces Extra Virgin Olive Oil
Garnish:
3 Oranges, Supremed
1 1/2 Ounces each, Mandarin Oranges
Lemon Zest, chopped on a bias, 1/4 inch long (should look like tiny diamonds)
Salt and Pepper, as needed

Steps:

Duck: Preheat oven to 375 F. Using sharp knife put slices in the skin of the duck, about 3 slashes 1 inch apart./ / / Season with Salt and Pepper and sear both sides, skin side first, of duck in saute pan using oil and finish in oven until internal temperature reads 160 F. for Medium Well, or 165 F. for Well Done. 20 to 40 minutes. Vinaigrette and Salad: In bowl whisk lemon juice, strawberries, and basil. Slowly drizzle oil while whisking vigorously until just emulsified (you want strong lemon flavor to react with the bitter greens). Wash and pick through greens and rip into bite size pieces and spin-dry (alternatively lay greens in a layer on paper towels and cover with more paper towels.) Mix in a bowl and cover with just enough vinaigrette to coat. Season with Salt and Pepper. Plate Up: Place 6 ounces salad in middle of plate and top with 5 slices of duck breast. Place 5 supremed orange slices around salad but still inside rim of plate. Garnish top of duck with the zest.