Grilled Breast of Duck Salad with Tabasco-Flavored Lime Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
Latin
Serves: 
12 servings

Duck gets a Latin spin with this salad, which features red and green bell peppers, fennel, carrots, scallion flowers and Tabasco sauce.

Ingredients

2 oz. Original Tabasco Pepper Sauce
1 oz. lime juice
1 oz. sugar
1 oz. white vinegar
1⁄2 oz. garlic, chopped
10 oz. canola oil
10 oz. extra virgin olive oil
Salt to taste
White pepper to taste
1 bunch cilantro, divided
1 qt. oil for frying
6 flour tortillas, 6 to 8 in.in diameter
6 corn tortillas, 6 to 8 in. in diameter
6 duck breasts, split
2 lb. mesclun greens
2 pt. alfalfa or barley sprouts 8 oz. jicama, julienned
8 oz. carrots, julienned
8 oz. red bell peppers, julienned
8 oz. green bell peppers, julienned
8 oz. fennel
2⁄3 cup tomato concasse
Few drops Tabasco Green Jalapeño Pepper Sauce
12 scallion flowers
60 pieces cucumber curls

Steps

1. To make vinaigrette, combine Tabasco pepper sauce, lime juice, sugar, vinegar and garlic in blender. Mix on low for a few seconds. Slowly add canola and olive oils until emulsified. Season with salt and
pepper. Add half of cilantro and stir by hand.

2. To make tortilla shells, heat frying oil in small round pot to 350˚F. Cut tortillas in half and fry in oil. Using tongs to hold in place, make semicircle shells from flour tortillas and coronets from corn tortillas as they fry.

3. Remove skin and sinew from duck breasts. Marinate in half of Tabasco-lime vinaigrette for about
30 minutes. Grill to desired temperature.

4. To assemble salads, place flour tortilla shell at back of plate. Lightly toss mesclun in vinaigrette and pile in front of shell. Arrange some sprouts and vegetables in corn tortilla coronet and place in salad greens. Toss remaining julienned vegetables in vinaigrette and arrange in front of coronet.

5. Place scallion flower next to coronet and place 5 cucumber curls around salad.

6. Thinly slice duck breast and shingle around salad. Drizzle duck with vinaigrette and spoon some on front of plate. Add few drops of Tabasco Green Jalapeño Pepper Sauce around salad.
Garnish with tomato concasse and cilantro.

Recipe by Tabasco

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources