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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Lay the duck breast skin side down on a cutting board. Pull off the
tenderloins and save for another purpose. With a sharp knife divide each
heart-shaped breast into 2 pieces along the natural division in the center.
Trim any extra skin protruding from the edges, then turn the breast skin
side up. Score the skin, making 1/8 inch deep slices in long diagonal
lines, first in one direction and then at an opposing 45 degree angle, to
create a checkerboard crosshatch. this helps the fat to render on both
sides with salt and freshly milled pepper. Cover and refrigerate for
several hours or overnight.
To make the olive relish, macerate the diced shallots in the champagne
vinegar with a pinch of salt and freshly milled pepper. Rinse the olives,
pit them, and chop medium-fine. In a small bowl, combine the chopped
olives, lemon zest, thyme, and parsley with 1/4 cup olive oil. Add the
macerated shallot to the olives no more than 15 minutes before serving.
Make a vinaigrette by pounding the garlic to a paste with a little salt.
Add the red wine and balsamic vinegars, black pepper to taste, and 6
tablespoons olive oil. Taste and correct for salt and acid.
Wash and dry the greens.
Prepare the wood or charcoal fire and let the coals burn down to medium
heat- the duck must cook slowly to render the fat. Fit the grill over the
coals at a slant, and put a shallow pan at the lower end of the grill to
catch the fat as it drips from the fire. Put the breasts skin side down on
the grill and let them cook for about 10 minutes. You will need to stand
guard to watch for flare-ups. If the coals are too hot, or too much fat is
dripping in one place, the coals will flame and the skin will not brown
properly. If flaming does occur, remove the breasts immediately, douse the
flames with a few drops of water, and return the duck to the grill. When
the skin is nicely browned, turn the breast and cook for 3-4 more minutes.
The breasts whould now be medium rare. Remove them from the grill and
let them rest on a platter, covered loosely for at least 10 minutes before
slicing.
While the duck is resting, finish the olive relish, taste for acidity, and
adjust the seasoning as necessary. Dress the greens witht he vinaigrette
in a stainless steel bowl. Slice the duck breast in thin diagonal slices,
pouring any juices from
the carving board into the bowl with the greens.
Warm the bowl on the grill, tossing greens until barely wilted. Divide the
greens among warmed plates and arrange the sliced duck breast over them.
Spoon a little olive relish over each salad and serve.
Contributor: Chez Pannise Cafe Cookbook p186
| Ingredients:
2 whole boneless duck breasts; skin on
1 salt and pepper
1 shallot; finely chopped
1/16 Cup(s) champagne vinegar
3/4 Cup(s) green olives; picholine, lucques
1/2 Teaspoon(s) lemon zest; finely chopped
1/2 Teaspoon(s) thyme; chopped
1 Tablespoon(s) parsley; chopped
1 Ounce(s) extra virgin olive oil
1 clove garlic
1 Tablespoon(s) red wine vinegar
1/16 Cup(s) balsamic vinegar
-1 small mixed young greens; rocket, cress, spin, must |
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