Grilled Duck, Comice Pear, Almond and Pomegranate Salad

Grilled Duck, Comice Pear, Almond
and Pomegranate Salad

by Chef Robert Zaborny

Serves 4

You will need:

2 whole duck breasts, skin on
Good olive oil
Good Spanish sherry wine vinegar
Kosher salt
Freshly ground black pepper
1 T. fresh thyme, chopped finely

Directions:
Cut the duck breasts in half, leaving the skin on. Score the duck breast, and marinate with olive oil, sherry vinegar, salt, pepper and thyme. Set aside to marinate. Just before assembling the salad, grill or pan saute the duck breast until firm but pink in the center. Set aside.

 

For the Salad:

You will need:

2 Comice pears
4 cups of loosely packed fresh, tender mixed greens including frisee, watercress, and arugula
1 bulb of fennel, finely sliced, tossed in a bit of lemon juice
The seed kernels of 1 fresh pomegranate
1 bunch finely diced chives
3 T. toasted sliced almonds

Directions:
Core the pears and slice thinly. Sprinkle with a lemon juice. Add to mixed greens. Add fennel and pomegranate seed kernels. Dress with sherry - pomegranate vinaigrette (see below). Plate the salad onto four plates. Slice the grilled-sauteed duck breast thinly and dress in a little of the vinaigrette. Arrange the duck slices on the salad. Sprinkle with diced chives and sliced almonds. Grind a little fresh black pepper on each salad. Serve at once.

 

Sherry-Pomegranate Vinaigrette


You will need:

3/4 cup finely chopped shallots
Kosher salt
Freshly ground black pepper
1/2 cup sherry wine vinegar
1/2 fresh pomegranate juice
1 cup good olive oil

 

To Serve:
Combine all ingredients. Salt and pepper to taste. Stir well before dressing the salad to taste.

Download Printable PDF (900k pdf)


pear usa