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Taste Marin

food, wine, art . . . and travel

Duck & Spinach Salad

INGREDIENTS:

  • 4 small duck breasts, trimmed and skin scored
  • 2 teaspoons sea salt
  • 1 teaspoon ground white pepper
  • 4 cups baby spinach leaves
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon peeled and minced fresh ginger
  • 2 tablespoons soy sauce
  • 1 cup rice wine ginger
  • 1 cup of sesame oil

DIRECTIONS:

  1. Ginger Vinaigrette:  Combine sesame oil, rice wine vinegar, soy sauce and fresh ginger in a small saucepan and cook over low heat until warm (3-5 minutes).  Remove from heat.
  2. Duck Breasts:  Season duck breasts with salt and pepper and place in a very hot sauté pan over high heat with skin side down.  Cook 3-4 minutes until the skin is golden brown and crispy and then turn over to cook for another 3-4 minutes.  Remove duck from pan and let cool for 2 minutes.  Now slice the duck diagonally.
  3. Spinach Salad:  Place spinach leaves and shiitake mushrooms in large bowl, toss with half of the warm vinaigrette and then season with salt and pepper to taste.
  4. Arrange spinach salad in center of plate; place duck breast on top; spoon ginger vinaigrette over duck breast.

Garnish with toasted sesame seeds; makes 4 servings.

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