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
Ingredients:
Duck
- 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
Method:
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.
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