Bourbon Smoked Duck Salad with Sweet Tea Dressing

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2 servings

This hearty salad features duck brushed with Maker's Mark barbecue sauce, mixed greens, pecans and a sweet tea dressing made with honey.

Ingredients

1 smoked duck breast, about 12 oz.
1⁄4 cup Maker’s Mark barbecue sauce
1 tbsp. light brown sugar
2 corn muffins, cubed
2 tbsp. olive oil
2 cups pecan halves
1⁄2 cup brown sugar
1⁄4 cup melted butter
1 tsp. nutmeg
1 tsp. cinnamon
1 tea bag
1⁄3 cup cider vinegar
2 tsp. honey
1 cup canola oil
Salt and pepper to taste
1 qt. mixed salad greens
Croutons for garnish
Pecans, halved for garnish 

Steps

1. Place duck breast on broiler pan. Brush generously with barbecue sauce mixed with sugar and place under salamander until cooked and well caramelized. Cool and slice thinly.

2. Toss corn muffin cubes with oil and toast in preheated 350°F convection oven, until light brown, about 7 minutes.

3. Toss pecans with sugar, butter, nutmeg and cinnamon. Place nuts on sheet pan lined with parchment paper, cook in preheated 350°F convection oven, stirring after five minutes, until nuts start to smell nutty and caramelized, about 10 to 15 minutes. Keep stirring until cooled. Note: This can be made ahead and sealed in an airtight container.

4. For sweet tea dressing, steep tea in warmed vinegar for 1 minute; do not boil. Cool, remove tea bag and mix with honey. Whisk in oil to emulsify and season to taste with salt and pepper.

5. Toss salad greens with dressing. Divide into two bowls and top with sliced duck, croutons and
pecan halves. 

Recipe by Masonic Village, Lafayette Hill, Pa.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources