Tuesday, February 8, 2011

Warm Carrot and Wild Duck Salad

1 duck breast, brined
1 large carrot, peeled
1 medium onion, sliced
4 crimini or wild mushrooms, sliced
1 garlic clove, minced
1/4 cup dry vermouth
2 tbsp vinegar - herb or champagne
1 tsp fresh thyme, shopped
salt / pepper / olive oil
small handfull of chopped parsley
small handful of chopped toasted walnuts
walnut oil
port harissa reduction

Sear duck breast over medium high heat in a bit of olive oil, about 8 minutes total for rare.  Let rest.

In a medium pan heat about 2 tablespoons of olive oil and saute garlic and onion over medium heat until softened, about 4 minutes.  Add mushrooms and thyme.  Season with salt and pepper.  Cook until lightly browned.  Deglaze the pan with vermouth.  Add vinegar, let evaporate.  Meanwhile peel the carrot with vegetable peeler into strips. 

When vinegar has evaporated, add the carrots and saute until carrots are slightly softened, about 5 minutes.  Add parsley, toss to mix. 
Slice the duck thinly on a bias.  Plate the duck and the warm carrot salad, drizzling with walnut oil and warm port harissa reduction, sprinkle with walnuts.

Port harissa reduction
1/2 cup port
1/2 tsp harissa or sriracha
1 tbsp light brown sugar
1 tbsp red wine vinegar
pinch salt / pepper

Combine all ingredients in a sauce pan over medium heat.  Reduce by half.  Strain.  Keep warm.  Serve with the carrot and duck salad.  If extra is left over, it's great over goat cheese. 


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