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Smoked Duck and Pear Salad with Port Win




Source of Recipe


WKRG
Smoked Duck and Pear Salad with Port Wine Dressing

http://www.wkrg.com/media/news4/cache/12-04-2008_take5-200x0.jpg

Smoked Duck and Pear Salad with Port Wine Dressing
• 1 each boneless duck breast with skin (reserve skin for cracklins)
• 6 Cup lettuce or mixed greens, washed and chopped
• ½ Cup carrots shredded
• 2 oz smoked almonds, roughly chopped
• 4 oz brie cheese, sliced
• 1 can pears (light syrup), sliced
• 2 oz dried cranberries
• 1 Cup port wine, reduced to 75% or 2oz
• 8 oz Italian Dressing or Vinaigrette

1. Remove skin from duck breast and slice skin into thin strips. Fry “cracklins” in hot oil until crisp. Remove from oil and season with salt and pepper.
2. Season duck breast with salt and pepper to taste. Smoke or grill duck breast until 140 degrees or to desired temperature. (Note: duck can be eaten at medium rare, unlike chicken). Allow to cool, then slice into thin slices.
3. Place reduced port wine in mixing bowl and allow to cool, then combine with Italian dressing or your favorite vinaigrette.
4. In medium mixing bowl add lettuce, carrots, smoked almonds, and dried cranberries. Coat salad lightly with dressing and gently toss until well coated.
5. On serving plate arrange sliced duck, brie cheese, and pear slices around edge of serving platter.
6. Place dressed salad in center of platter.
7. Drizzle additional dressing around the duck, Brie and pear.
8. Garnish salad with duck “cracklins”
Serves 4