Duck Breast & Fresh Plum Salad Recipe

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Duck Breast and Fresh Plum Salad

Ingredients

MARINADE

5 duck breasts, boned and halved

1/8 cup red wine vinegar

1/8 cup red wine

1 cup olive oil

1 fresh bay leaf

1 sprig of fresh thyme

2 teaspoons shallots, minced

salt and pepper, to taste

SALAD

5 fresh red plums cut in half

1/8 cup red wine vinegar

1/8 cup red wine

1 pound arugula

1/4 pound walnuts, blanched

Method

Trim duck breasts if necessary. Place in pan.
In a separate bowl, mix red wine vinegar, red wine, olive oil, bay leaf, thyme, and shallots.
Season with salt and pepper. Pour over duck and marinate for 30 minutes.
Preheat oven to 350º.
Season plums with pepper. Place in pan and add red wine and red wine vinegar. Hold aside.
Grill duck until cooked to desired doneness. Brush with marinade while grilling.
Reserve leftover marinade and heat on stove until it boils. Continue to boil for 1 minute. Hold aside.
Take duck off grill and let rest.
Divide arugula into 5 portions and put on plate. Slice duck on the bias. Place duck and plums on top of arugula.
Sprinkle with blanched walnuts. Drizzle cooked marinade over duckling, plums and greens.
When in season you can substitute figs for plums and chestnuts for walnuts.

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