Black Currant Vinaigrette on Smoked Duck Salad

Yield: 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
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
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
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.