Bolos Duck Salad Recipes

WARM DUCK SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

GINGERY HOT DUCK SALAD

Steps:

• Heat a large skillet or griddle to medium-high heat. Cook duck breast, fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink inside. Remove from skillet or griddle and place on cutting board, allowing meat to rest. While the duck is resting, begin the dressing.
• In a medium bowl, mix fish sauce, lime juice, orange juice, red chile, grated ginger, and sesame oil. Stir using a spoon. Take baby spinach and lay across a decorative plate. Slice duck breast on a diagonal into thin slices. Place the juice from the cutting board and the duck slices into the dressing. Toss the duck slices in the dressing using your hands or tongs. Place the duck and dressing on top of spinach. Top with orange zest and serve immediately.

BOLO'S DUCK SALAD

Steps:

• Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service.
• Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
• Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside.
• Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.
• Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives.