2 12-ounce whole boneless duck breasts (350 g)
MARINADE:
1 teaspoon garlic, minced
2 tablespoons green onions, minced
2 teaspoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon five-spice powder
HAZELNUT VINAIGRETTE:
1 tablespoon garlic, minced
3 ounces hazelnut oil
3 ounces walnut or light olive oil
1 tablespoon chives, minced
2 tablespoons balsamic vinegar
1 teaspoon light soy sauce
1/4 teaspoon sugar
4 ounces mixed baby greens (4 to 6 oz)
2 ounces hazelnuts, toasted, skinned and chopped coarse
Servings: 4
1. Trim the excess fat from the duck breasts and separate the breasts into halves.
2. Combine the marinade ingredients. Thoroughly coat the duck with the marinade and marinate for at least 2 hours.
3. Combine the hazelnut vinaigrette ingredients at least 2 hours before service so that the flavors will develop.
4. Wipe the marinade from the breasts and sauté them, skin side down first, in a dry sauté pan until medium rare, approximately 2 1/2 minutes per side. Do not overcook.
5. Arrange a mixture of baby greens on 4 plates. Slice the breasts on the diagonal and arrange on the plates with the greens. Drizzle the hazelnut vinaigrette over the greens, sprinkle with hazelnuts and serve.
MARINADE:
1 teaspoon garlic, minced
2 tablespoons green onions, minced
2 teaspoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon five-spice powder
HAZELNUT VINAIGRETTE:
1 tablespoon garlic, minced
3 ounces hazelnut oil
3 ounces walnut or light olive oil
1 tablespoon chives, minced
2 tablespoons balsamic vinegar
1 teaspoon light soy sauce
1/4 teaspoon sugar
4 ounces mixed baby greens (4 to 6 oz)
2 ounces hazelnuts, toasted, skinned and chopped coarse
Servings: 4
1. Trim the excess fat from the duck breasts and separate the breasts into halves.
2. Combine the marinade ingredients. Thoroughly coat the duck with the marinade and marinate for at least 2 hours.
3. Combine the hazelnut vinaigrette ingredients at least 2 hours before service so that the flavors will develop.
4. Wipe the marinade from the breasts and sauté them, skin side down first, in a dry sauté pan until medium rare, approximately 2 1/2 minutes per side. Do not overcook.
5. Arrange a mixture of baby greens on 4 plates. Slice the breasts on the diagonal and arrange on the plates with the greens. Drizzle the hazelnut vinaigrette over the greens, sprinkle with hazelnuts and serve.
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