Active: 20 minutes; Total: 40 minutes; Serves: 4
Duck breast, skin on; pat dry with paper towels; score the fat layer 1-inch apart in a crosshatch pattern | 2 |
Salt, coarse | ½ teaspoon + |
Pepper, freshly ground | ¼ teaspoon + ½ teaspoon + |
Breadcrumbs, panko | ¼ cup |
Breadcrumbs, plain | ¼ cup |
Flour, all-purpose | ¼ cup |
Egg, lightly beaten | 1 large |
Cheese curds, fresh as possible; freeze 30 minutes before frying | 6 ounces |
Oil, extra-virgin olive | 3 tablespoons + |
Baby arugula | 5 ounces |
Strawberries, sliced or quartered | 1 cup |
Vinegar, white balsamic | 3 tablespoons |
Shallots, chopped | 2 teaspoons |
Dijon mustard | ½ teaspoon |
- Heat your panini press to medium-low.
- Season the duck with salt and pepper.
- Open the press lid, and lay one or both duck breasts on the grill, skin side down.
- Leaving the lid open, grill the duck until much of the fat has rendered and the skin is brown and crispy, 9 to 11 minutes.
- Meanwhile, in a small bowl, whisk together the vinegar, shallot, mustard, ½-teaspoon salt, and ½-teaspoon pepper; while whisking, slowly drizzle in the oil; set aside.
- Using tongs, flip the breasts over, and close the lid; grill until the meat is cooked to an internal temperature of 150°F, another 3 to 4 minutes.
- Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain.
- Combine the panko, breadcrumbs, salt, and pepper in a shallow dish.
- Place the flour and egg in separate shallow dishes.
- In a medium-size skillet, heat the oil over medium heat.
- Dredge each curd first into flour, then in egg (chef note: coat throughly or the cheese will ooze out during frying), and lastly in the breadcrumbs.
- Carefully lower the curds into the hot oil, ensuring not to overcrowd.
- Brown the curds, 1 to 2 minutes; drain on paper towels.
- Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs.
- To serve, divide the salad among four plates, and top each with some fried curds and sliced duck breast.
Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.
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