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September 17, 2003 
The Waldorf=Astoria 


Marinated and Lacquered Duck with Portobello Salad, Avocado, and Soy Vinaigrette
Chef David Féau of Lutèce – New York, NY
Adapted by StarChefs

Yield: 6 Servings


  • 2 duck breasts, skinned
  • 2/3 cup sea salt
  • ¼ cup sugar
  • 3 Tablespoons Asian 5 spice mix
  • 1 ounce butter
  • 2 duck legs
  • 1 teaspoon honey
  • 1 teaspoon sherry vinegar
  • 1 Tablespoon duck sauce
  • Salt and pepper, to taste

  • Avocado Vinaigrette
  • ½ avocado
  • 1 Tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons grapeseed oil
  • 2 Tablespoons lemon juice
  • Black pepper, to taste

  • Salad
  • 3 portobello mushrooms
  • ½ pound mesclun mix
  • 1 Tablespoon sherry vinaigrette


For Duck:
Marinate breasts for 6 hours in sea salt, sugar and spice mix. Clean.

De-bone and remove skin from legs, and dice. Heat saucepan and sauté diced leg meat with butter seasoning. Add honey and caramelize. Deglaze with vinegar, steam, and add duck sauce. Reduce sauce until diced duck is glazed. Keep warm.

For Avocado Vinaigrette:
Combine all ingredients in food processor and puree until smooth, transfer to squeeze bottle. Refrigerate.

For Salad:
Season mesclun salad with sherry vinaigrette. Peel and slice Portobello mushrooms.

To Serve:
Slice duck breast very thin and arrange in star shape on 6 plates. Keep cool.

Remove plates from cooler and put bouquet of salad in center on each plate. Top each with some sliced Portobello. Place a bit of diced duck leg between each slice of duck breast and drizzle with avocado vinaigrette.