Quick and Easy Salad Favorites
Duck Salad With Asparagus
Recipe from Jamie Wernitznig
Source: "Dining al Fresco", Wolf Trap Farm Park Cookbook; Reprinted in "Mid-Atlantic Country", June 1992
- 2 whole duck breasts, boned but with skin on (about 1-1/2 lbs)
- 1/2 cup plus 2 tablespoons raspberry vinegar
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tblsp fresh parsley, chopped
- 1/3 cup onion, diced
- 1/4 cup white wine or champagne jelly
- 10 thin asparagus spears
- 2 heads leaf lettuce, washed and drained
- 8 cherry tomatoes, halved
- 1/4 tsp Dijon mustard
- 2 tblsp pecan pieces, toasted
- salt and pepper to taste
The night before cooking, rinse duck breasts and pat dry. Using a sharp knife, cut a small slit in each side of each breast. Place breasts in a shallow glass baking dish in a single layer. Whisk together 1/4 cup plus 2 tblsp raspberry vinegar, 1/4 cup olive oil, garlic, parsley, and onion. Season with salt and pepper to taste. Pour over breasts and turn to coat. Cover with plastic wrap and refrigerate overnight.
Preheat broiler. Blend 2 tblsp wine jelly with 2 tblsp onions, garlic and parsley strained from the marinade. Stuff into slits of each breast. Broil breasts 4 inches from the heat for 7 to 10 minutes per side, basting occasionally with the rest of the jelly. Remove from heat and cool.
Blanch asparagus for 1 to 2 minutes in boiling water (spears should be tender but firm). Drain, plunge in ice water then cut into 2-inch pieces, reserving tips.
Tear lettuce into small pieces and combine with cherry tomato halves and asparagus pieces (not tips). Whisk together remaining vinegar, oil and mustard. Add salt and pepper to taste. When ready to serve, pour this vinaigrette over the lettuce mixture and toss. Arrange the duck breast slices and asparagus over the lettuce mixture. Sprinkle pecans and asparagus tips over all.
Other Recipes by Jamie Wernitznig:
· Cobb Salad
· Duck Salad with Asparagus
· Linguine Tuna Salad
· More Salad Recipes