Peppery, sweet, nutty, and rich, try this elegant salad the next time you’re making a meal for that special somebody in your life. Pair this dish with a Washington Riesling or Viognier from Washington or California.
Grilled Peach and Duck Salad
Makes 1 entrée-sized salad or 2 appetizer salads
Recipe Courtesy of MarxFoods
Ingredients
- 1/2 Duck Breast
- 1/2 Peach
- 1 large handful of Arugula
- 1 tbsp Marcona Almonds
- 1 tsp Grana Cheese, grated
- 1/4 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
- 1/4 cup Olive Oil
- 1/4 cup Canola Oil
Directions
- Render the fat from the duck breast. (how to render duck breasts).
- Halve and destone the peach. Lightly season the inside with olive oil, salt, and a touch of pepper.
- Put the peach on a hot grill, cut side down, and briefly grill until you develop strong grill marks. Flip and brown the other side. Remove from the grill and reserve.
- 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.
- Get some canola oil in a cast iron skillet very hot, and add the rendered duck breast. Sear the breast on both sides to develop a nice crust and cook to your desired level of doneness.
- Roughly chop the marcona almonds, cut the peach into thick wedges, and slice the duck.
- Toss the arugula with the vinaigrette, grana, and almonds.
Plating the Dish
Place a pile of salad on plates or a serving platter and arrange the duck slices and peach wedges around it.
