Duck Breast Salad with Seared Sonoma Valley Foie Gras, Green Apples, and Pickled Shallots
Chef Sergio Sigala of Casa Tua – Miami Beach, FL
Adapted by
November 2006

Yield: 6 Servings


  • 6 duck breasts, skin and fat-on

    Green Apples:
  • 1 green apple, peeled and sliced
  • 2 Tablespoons butter

    Pickled Shallots:
  • 2 shallots, sliced
  • ½ cup red wine vinegar
  • ¼ cup water
  • 20 black peppercorns
  • 2 bay leaves
  • ¼ cup reduced red wine

    Foie Gras:
  • 6 slices foie gras

  • Mixed baby greens, as needed
  • Balsamic vinegar, to taste
  • Extra virgin olive oil, to taste
  • Fleur de sel, to taste

For the Duck:

Score duck fat. Sauté duck breast, skin side down, until rare inside. Allow meat to rest for several minutes and slice thin.

For the Apples:

Peel and slice apples and sauté in butter.

For the Pickled Shallots:

In a separate pan, cook shallots with red wine vinegar, water, peppercorns, and bay leaves until softened. Turn off heat and allow shallots to cool in the cooking liquid. Strain the shallots and set aside, reserving the liquid. Add the red wine and boil rapidly until reduced to a thick, syrup-like consistency. Remove from heat and set aside.

For the Salad:

Season greens with olive oil, balsamic vinegar, salt and pepper. Sear foie gras in its own fat until browned on the outside. Assemble the plate with all the ingredients and drizzle with red wine reduction.

To Assemble:

Place the dressed salad on a plate and top with sliced duck, sliced apples and a spoon of pickled shallots.





Wine Pairing: A late harvest Alsatian Gewurztraminer such as the Lucien Albrecht Gewurztraminer Vendange-Tardive 1997


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