Duck Breast Salad
serves 4, 2 as a main course
This cold fowl salad is both pretty and good. You could substitute chicken if you wanted. Use the enriched stock for a soup or freeze it for later use.Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
Duck or chicken stock
2 boneless duck breasts, skinned and trimmed
3 tablespoons olive oil
2 tablespoons tarragon vinegar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons celery seed
1 teaspoon salt
8 medium radishes, trimmed, finely julienned
1/2 cup whole celery leaves
4 medium-sized mushrooms, trimmed, halved, thinly sliced
1 one and a half piece of parsley root or parsnip, peeled, finely julienned
1 one and a half inch piece Kirby (pickling) cucumber, finely julienned
3 scallions, trimmed, slivered (use 5 scallions if making this as a main course)
prep: 30 minutes
total: 1 hour 10 minutes
medium-sized saucepan
tongs
2 small bowls
large bowl
2. In a small bowl, blend the olive oil, vinegar, lemon juice, vegetable oil, celery seed, and salt. In a larger bowl, toss all the vegetables, except the scallions, with the dressing. Let stand for 30 minutes. Place the slivered scallions in a bowl of ice water. Store in the refrigerator until needed.
3. Cut the cooled duck breasts into julienne strips (2 inches by 1/4 inch). Stir into the bowl with the vegetables.
4. Just before serving, drain the scallions throughly. Arrange in a ring around the outside edge of each of 5 plates. Toss the salad well. Place a scoop of salad in the center of each plate.
