Grilled Peach Duck Salad

Grilled Peach & Duck Salad

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Grilled Peach & Duck Salad

Makes 4 entrée-sized salads or 8 appetizer salads
wine 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.

Grilled Peach & Duck Salad
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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