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

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code