Grilled Moulard Duck Breast with Orange Endive Salad скачать в хорошем качестве

Grilled Moulard Duck Breast with Orange Endive Salad

For a fresh take on duck breast, smoke it on a Memphis and serve over a delicious salad! Season, smoke and sear your duck, then garnish it along with toasted walnuts, oranges and a savory mustard vinaigrette over arugula for a lunch or dinner you won't soon forget! Ingredients: · Moulard Duck Breast · Kosher salt · Pepper Salad: · 2 heads Belgian endive · 1/2 cup Walnut halves, toasted · 1/4 lb French Roquefort cheese, crumbled · 1/2 cup Baby Arugula · 1/2 cup Baby Spinach · 1 cup Frisée leaves · 2 oranges, peeled and cut into supremes. · Mustard Vinaigrette Preparation: Score the skin of the Moulard Duck Breast in a tight pattern. Be careful not to cut into the meat. Season both sides of duck breast with salt and pepper. Set the Memphis Grill to 225 degrees using Apple Pellets. Place the duck breast fat side up in the grill and smoke until the duck breast reaches an inner temperature of 120 F. Remove the duck breast from the grill and increase the temperature to 600 F. Now place the duck breast fat side down and sear the fat side for a couple of minutes. You might have to move the duck breast around to avoid burning from the flare ups when the fat hits the grill. The duck breast is finished when the inner temperature hits 130F. Let the duck breast rest for 5 minutes while you make the salad. Separate the endive leaves and cut the leaves in half lengthwise. Place in a large bowl together with the baby arugula, baby spinach and frisée leaves. Drizzle with the vinaigrette and toss gently. Then, add the toasted walnuts and plate the salad. Add some crumbled Roquefort to the plate. Peel the orange and cut into orange supremes. Add the orange supremes to salad. Slice the duck breast thinly and place slices on the plated salad. Serve immediately.