Magret Duck Breast on Warm Frisee Salad with Grilled Wild Mushroom Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

Rich, dark duck enhances the earthy flavors of the mushrooms and walnuts in this dish. Magret duck breasts come from Moulard ducks; you can also use smaller Muscovy duck breasts.

Ingredients

2 cups Grilled Wild Mushroom Vinaigrette (recipe below)
18 port wine-glazed shallots
3 bunches baby frisee, washed and dried
1 oz. enoki mushrooms
2 tsp. white truffle oil, divided
Salt and white pepper, to taste
1 magret duck breast, pan roasted and sliced
18 candied walnut halves
3 tbsp. chives, shaved

Grilled Wild Mushroom Vinaigrette:
1/4 cup olive oil
1 oz. shiitake mushrooms
1 oz. oyster mushrooms
1 oz. crimini mushrooms
1 oz. maitaki mushrooms
Salt and white pepper, to taste
1 tbsp. diced shallots
1 tbsp. Dijon mustard
1 tbsp. sugar
2 cloves garlic, smashed and rubbed with salt
1⁄2 cup balsamic vinegar
2 cups canola oil

Steps

1. Warm 6 entree-sized plates. In a small sauté pan, warm mushroom vinaigrette. In another small sauté pan, warm shallots in their cooking juices.

2. Place frisee and enoki mushrooms in a large bowl and toss with warm vinaigrette. Add half the truffle oil. Season with salt and pepper.

3. On each plate, place three slices duck in a star pattern. Rub each slice with truffle oil and season with salt and pepper. Place the frisee in the middle of the duck. Divide the shallots and the walnuts in between the duck slices. Sprinkle with chives.

Grilled Wild Mushroom Vinaigrette:

1. In a large bowl, toss mushrooms and olive oil. Season with salt and pepper. Grill all the mushrooms until cooked through but not black; cut into julienne strips.

2. In a food processor, combine shallots, mustard, sugar, garlic, and vinegar; process for 10 sec. Slowly add the canola oil until vinai_grette is thick. Season with salt and pepper. Fold in mushrooms.

Yield: About 2 cups.

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources