Magret Duck Breast on Warm Frisee Salad with Grilled Wild Mushroom Vinaigrette
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
- Warm 6 entree-sized plates. In a small sauté pan, warm mushroom vinaigrette. In another small sauté pan, warm shallots in their cooking juices.
- Place frisee and enoki mushrooms in a large bowl and toss with warm vinaigrette. Add half the truffle oil. Season with salt and pepper.
- 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:
- 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.
- In a food processor, combine shallots, mustard, sugar, garlic, and vinegar; process for 10 sec. Slowly add the canola oil until vinaigrette is thick. Season with salt and pepper. Fold in mushrooms.
Yield: About 2 cups.