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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources