 |
Black Currant Vinaigrette on Smoked Duck SaladYield: 4 servings Michael Christensen / Director of Food and Beverage / Potawatomi Casino Hotel / Milwaukee, WI |
| • | 4 ea. Boston bibb lettuce |
| • | 8 oz. watercress lettuce |
| • | 12 ea. heirloom cherry tomatoes, halved |
| • | 3 oz. carrots, shredded |
| • | 3 oz. celery, thinly sliced on a bias |
| • | 16 ea. English cucumbers, cut half-moon thin |
| • | 2 oz. micro cabbage |
| • | 2 oz. micro greens |
| • | 4 ea. duck breast, smoked, sliced thin with skin on |
| • | 8 oz. fried wonton skins, seasoned with pepper |
| • | 3 oz. reduced black currant glaze |
| • | Salt and pepper to taste |
| • | 12 oz. black currant vinaigrette |
| Method: | |
| 1. | Using a small brush spread current glaze on the plate making a cured shape. Place the bibb lettuce in a triangle on the upper center of a square plate. Place watercress on top of bibb lettuce building some height. Garnish with tomatoes and cucumbers, shredded carrots and celery. Garnish along top of salad with micro greens. |
| 2. | Sear duck on the skin side only after duck is smoked in a hot pan with a little olive oil. Slice duck and place on salad making a fan. Drizzle dressing around salad. |
| Reduced Black Currant Glaze: | |
| • | 6 tbsp. The Perfect Purée Black Currant Puree, thawed |
| • | 1/2 cup grape juice |
| Method: | |
| 1. | Combine juice and Black Currant Puree together, place in a small sauce pan and reduce slowly over low heat until thick reduction (about half of volume). |
| Black Currant Vinaigrette: | |
| • | 6 tbsp. The Perfect Purée Black Currant Puree, thawed |
| • | 8 ea. roasted shallots, minced |
| • | 4 tbsp. olive oil |
| • | 1 1/2 tsp. Kosher salt |
| • | 1 tsp. ground white pepper |
| • | 1/8 cup extra virgin olive oil |
| • | 6 tbsp. champagne vinegar |
| • | 3 tbsp. fresh lemon juice |
| • | 1/2 tsp. fresh ground black pepper |
| • | 1/4 tsp. granulated sugar |
| • | Oil from seared duck after smoking |
| Method: | |
| 1. | Preheat the oven to 300 degrees F. Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, about 30-35 minutes. Remove from the oven and let cool. Mince shallots and place in a medium bowl. |
| 2. | Add all other dry ingredients into the bowl with the shallots. Whisk in olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Add in rendered oil from the smoked duck. |