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

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources