Seared Duck Breast Salad

Made with Moosewood Hollow Sweet Savory, Tasso and Creole Mustard Vinaigrette. Serves 4 guests.

Dressing Ingredients

3 oz. Moosewood Hollow Sweet Savory
4 oz. extra virgin olive oil
1 oz. Zatarain’s Creole mustard
2 oz. tasso, fine diced
1 tbsp. lemon juice
1 tsp. Crystal Hot Sauce
1 tbsp. salt

Salad Ingredients

4 oz. mesculine greens
2 oz. romaine lettuce
1 oz. roasted red peppers
1 oz. marinated artichoke hearts
1 oz. sun-dried tomatoes
1 oz. cucumbers, peeled and sliced
1 oz. toasted pecans
1 oz. feta cheese
1 oz. hearts of palm

Skillet Ingredients

1 tbsp. vegetable oil
4 duck breasts
2 tbs. Mark’s Madness or Paul Prudhomme’s Seasoning Blend
1 oz. dressing

Directions

Coat duck breasts with seasoning blend. In a skillet over medium-high heat, add vegetable oil, then sear duck breasts on both sides until brown and a little crispy, then place skillet in the oven at 350 degrees for 10 minutes until medium well done.

In a mixing bowl, add all dressing ingredients and whisk until homogeneous. Leave on the side.

In a salad bowl, add all salad ingredients. Add dressing, reserving 1 oz. and toss well.

Pull skillet with duck from oven. Remove breasts and slice into julienne strips about 1/4 inches thick. Place on top of salad. Deglaze skillet with dressing and pour over duck. Serve immediately.