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Wednesday, November 11

Grilled duck breast salad with fried curds & strawberries

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 


Salt, coarse

½ teaspoon +
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 +
½ cup

Baby arugula

5 ounces

Strawberries, sliced or quartered

1 cup

Vinegar, white balsamic

3 tablespoons

Shallots, chopped

2 teaspoons

Dijon mustard

½ teaspoon

  1. Heat your panini press to medium-low. 
  2. Season the duck with salt and pepper. 
  3. Open the press lid, and lay one or both duck breasts on the grill, skin side down. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain. 
  8. Combine the panko, breadcrumbs, salt, and pepper in a shallow dish. 
  9. Place the flour and egg in separate shallow dishes. 
  10. In a medium-size skillet, heat the oil over medium heat. 
  11. 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. 
  12. Carefully lower the curds into the hot oil, ensuring not to overcrowd. 
  13. Brown the curds, 1 to 2 minutes; drain on paper towels. 
  14. Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs. 
  15. 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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