Grilled Peach & Duck Salad
Makes 4 entrée-sized salads or 8 appetizer salads
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WINE PAIRING | |
|---|---|---|
| Washington Riesling or Viognier from Washington or California | ||
Peppery, sweet, nutty, and rich, try this elegant salad the next time you’re throwing a dinner party or making a meal for that special somebody.
INGREDIENTS
- 2 Duck Breasts
- 2 Peaches
- 4 large handfuls of Arugula
- 4 tbsp Marcona Almonds
- 4 tsp Grana Cheese, grated
- ¼ cup Rice Wine Vinegar
- 1 small Shallot, finely diced
- 1 pinch Salt
- 1 pinch Pepper
- 1 tsp Mustard
- Juice of Half a Lemon
- Zest of a Quarter of a Lemon
- ¼ cup Olive Oil
- ¼ cup Canola Oil
DIRECTIONS
1
Render the fat from the duck breasts. (how to render duck breasts).
2
Halve and destone the peaches. Lightly season their insides with olive oil, salt, and a touch of pepper.
3
Put the peaches on a hot grill, cut side down, and briefly grill until they develop strong grill marks. Flip and brown the other side. Remove from the grill and reserve.
4
Make the vinaigrette. In a small bowl combine the shallot, vinegar, salt, pepper, mustard, lemon juice & zest. While whisking, slowly drizzle in the oils until the mixture comes together.
5
Get some canola oil in a cast iron skillet very hot, and add the rendered duck breasts. Sear the breasts on both sides to develop a nice crust and cook to your desired level of doneness.
6
Roughly chop the marcona almonds, cut the peaches into thick wedges, and slice the duck.
7
Toss the arugala with the vinaigrette, grana, and almonds. Pile it on plates or a serving platter and arrange the duck slices and peach wedges around it. Serve.
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