0.0 – 0 reviews • Salad Recipes
| Total: |
49 min |
| Prep: |
30 min |
| Inactive: |
4 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1/4 cup minced ginger
- 2 tablespoons minced garlic
- 1 orange, zested
- 1/3 cup molasses
- 1/3 cup pomegranate molasses
- 1/3 cup maple syrup
- 1/2 cup soy sauce
- 1 cup oil
- 2 pieces star anise
- 2 cinnamon sticks
- 1 teaspoon freshly ground black pepper
- 4 boneless Long Island duck breasts, skin scored and excess fat removed
- 1 head green curly endive
- 2 heads Belgian endive
- 1/2 pound upland cress, or other baby cress
- 1 cup dried calamata figs, stemmed and quartered
- 1/2 cup toasted pecan pieces
Instructions
- Whisk salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight.
- Preheat oven to 375 degrees F.
- Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes.
- Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs, and pecans. Cut duck breasts into 6 slices. Place greens in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle any extra dressing around the plate.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1089 |
| Total Fat |
71 g |
| Saturated Fat |
7 g |
| Carbohydrates |
80 g |
| Dietary Fiber |
6 g |
| Sugar |
68 g |
| Protein |
38 g |
| Cholesterol |
128 mg |
| Sodium |
1879 mg |