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Here's a simple introduction to duck from chef Scott Dolich of Portland's Park Kitchen.
- 1 large handful (about 5 ounces) green beans, trimmed
- 1 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1 orange peel, finely grated (just the orange outer skin)
- 1 small head frisee, washed and torn into small pieces (baby romaine leaves can be substituted)
- 1/2 cup toasted sliced almonds
- 1 orange, segmented (see note)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 smoked duck breast, sliced as thinly as possible
Bring a small pot of water to a boil and blanch the green beans by boiling until just tender (about 90 seconds), straining and placing in a bowl of ice water to cool. When cool, split lengthwise.
In a large bowl, toss the beans, frisee, almonds and orange segments with as much vinaigrette as desired, saving any remainder for future salads. Season with salt and pepper. Arrange on four salad plates and garnish with thin slices of smoked duck breast. Serves four as an appetizer.
NOTE: For optimum flavor, remove orange-segment membranes with a paring knife so that pieces are pulpy, not covered with skin.
Smoked Duck Baguette
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