Your Life A to Z Recipe: Monday, November 11th, 2013: Duck Salad with Sun-Dried Cherries, Apple & Goat Cheese

Posted: Updated:

Your Life A to Z Recipe: Monday, November 11th

By: Chef Chuck Wiley, Café ZuZu at Hotel Valley Ho

Duck Salad with Sun-Dried Cherries, Apple & Goat Cheese
Yield: 4 Salads

2 each          Duck breasts, skin scored slightly
To taste        Kosher salt and freshly ground black pepper
1 Tbsp          Olive oil
1 head          Bibb lettuce
2 cups           Arugula
1 each           Apple, sliced
1 recipe        Sherry Vinaigrette (recipe follows)
½ cup            Sun-dried Cherries
¼ cup            Marcona almonds, roughly chopped
¼ lb               Goat Cheese (we prefer Laura Chenel)


1.  
  Heat a non-stick skillet over medium heat. Season the duck with salt and pepper on both sides, add the olive oil to the pan and lay the duck in the pan skin side down. Lower the heat and cook slowly on the one side only until fat has melted and skin is crispy, about 15 minutes. Turn the duck and cook briefly on the other side. Breast should be medium rare. Remove from pan and set aside.

2.    Toss the bibb lettuce, arugula and apple with some of the vinaigrette, adding a pinch of kosher salt. Transfer to a serving bowl. Slice the duck against the grain and arrange on top of the lettuce. Arrange the cherries and almonds around the duck. Top with the crumbled goat cheese and drizzle with a bit more vinaigrette.


Sherry Vinaigrette
Yield:    approx. 1/2 cup

1 each        Shallot, chopped
2 Tbsp        Sherry vinegar
2 Tbsp        Apple cider
1/4 cup       Olive oil
to taste       Kosher salt and freshly ground black pepper


1.    Combine shallot, sherry vinegar and apple cider in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper