TV Chef
CHEF MARCEL BIRÓ
"For me, the ability to work with food is a privilege never to be taken for granted." — Chef Marcel Biró
This is one of my personal favorites and can be used as a salad or entrée. I love the way the buttery flavor and texture of the duck is balanced with the slightly sweet yet tart acidity of the raspberry vinaigrette.
You may use mixed baby greens for this recipe or create your own mesclun mix by tearing bite-sized pieces of baby red oak leaf, baby arugula, baby māche, endive, frisée, and radicchio. This recipe is deceptively easy and takes just 20 minutes to prepare.
Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette
Free to copy for personal use.
Makes 4 servings.
Ingredients:
Duck Breast:
1 pound moulard duck breast filets
sea salt
freshly ground black pepper
Raspberry-Shallot Vinaigrette:
2 tablespoons raspberry vinegar
1 tablespoon Sherry vinegar
1/2 teaspoon Dijon mustard
3 shallots, diced
2 teaspoons sugar
sea salt
freshly ground black pepper
1/2 cup extra virgin olive oil
Dish:
1 pound mesclun greens
raspberries for garnish
Raspberry Coulis for garnish (recipe follows)
Preparation:
For the Duck Breast:
Preheat oven to 400° F. Using a very sharp knife and being careful to not cut into the meat, score the skin of the duck breasts in a crisscross pattern.
Season both sides with salt and pepper.
Heat a large sauté pan over high heat until very hot. Place the duck breasts in the pan, skin side down, and sear them until some of the fat has melted and the skin is brown and crisp, about 3 minutes. Turn the breasts over and cook them for an additional 3 minutes. Pour off the fat and discard, or chill it and use it as a spread for bread and crackers.
Place the duck breasts on a baking rack and bake until medium rare, about 8 minutes. Transfer the breasts onto a warm platter, skin side up, and tent loosely with aluminum foil. Allow them to rest so the juices that collected in the breast's center during cooking have time to redistribute throughout the meat, making it tender and juicy.
For the Raspberry-Shallot Vinaigrette:
In a small bowl, combine the raspberry and sherry vinegars, mustard, shallots, sugar, salt, and pepper. Whisk together thoroughly. Slowly whisk in the oil to emulsify. Season to taste with salt, pepper, and sugar, if needed.
Let rest to infuse the vinegar for at least 15 minutes, and then adjust seasoning, if necessary.
Presentation:
Coat the greens with the vinaigrette and place on the center of each serving plate. Fan the duck atop the salads and garnish with the raspberries. Drizzle with raspberry coulis.
Quick Tip: Scoring Duck Breast Filets:
Why do I score my duck filets before cooking? There are 3 reasons:
Scoring the filet allows some fat to escape from the meat into the pan, allowing you to cook it without adding additional fat.
Scoring allows flavor in, enabling the salt and pepper to be introduced directly to the meat, rather than just to its skin.
Most importantly, scoring the filet prevents it from curling up in the pan, which would make it cook unevenly.
Wine Pairings:
2001 Blockheadia Ringnosii
Zinfandel
Napa, California
2000 Robert Sinskey Vineyards
Four Vineyards Pinot Noir
Napa, California
©2004 Marcel Biró. Used with permission of Biró OmniMedia, LLC, and The Kitchens of Biró TV series. All rights reserved.
Raspberry Coulis
Makes 1/2 cup
Ingredients:
1 pint raspberries
2 to 3 tablespoons superfine sugar
Preparation:
Place the raspberries and 2 tablespoons of the sugar in a food processor or blender and purée. Add more sugar, if necessary.
Pass the puréed berries through a fine mesh sieve to remove the seeds. It may be necessary to add a little water to thin the coulis.
Place in a fine-nozzled squeeze bottle and store refrigerated for up to 2 days.
©Marcel Biró
Recipes by Chef Biró
These Recipes are Free to copy for personal use.
"...today, 15 years after reunification, I still love experimenting with a wealth of exotic ingredients."
— Chef Marcel Biró
Cookbooks Authored by Chef Biró |
 
European-Inspired Cuisine is companion book to the nationally broadcast PBS reality cooking series "The Kitchens of Biró," the cookbook offers a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biró and Shannon Kring Biró |
 
SpanAsian cuisine is where the elegant simplicity of Asian cooking meets the straightforward rusticity of Spanish fare. In SpanAsian cuisine, earthy tapas and colorful sushi take their place next to crispy tarte flambees and simply luxurious soups. It's a wonderful blend of ethnicities and flavors. |
(Chef Marcel Biró)
|
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