Recipe of the Week


Prep Time: 2½ Hours
Yields: 4 Servings

We particularly enjoy this dish as a first course, as it seems to wake up the taste buds. Try to include some spicy greens, such as mizuna, red mustard and/or nasturtium leaves in the mix. The challenging part of this dish is to serve it quickly so that the greens stay chilled and the duck is still warm. Some of these exotic ingredients such as oyster sauce and 5-spice powder can be found in Asian markets.

2 large duck breasts, halved
⅓ cup toasted, coarsely chopped hazelnuts
⅓ cup hazelnut oil
4 tsps minced garlic, divided
2 tbsps sliced green onions
2 tsps oyster sauce
2 tsps light soy sauce, divided
1 tsp rice wine or dry sherry
1 tsp sugar
½ tsp 5-spice powder
2 tbsps balsamic vinegar
⅓ cup light olive oil
4–6 cups mixed baby salad greens
1 tbsp minced chives for garnish
edible flowers (nasturtium, borage) for garnish

Place duck breast halves in a shallow dish. In a medium mixing bowl, combine 2 teaspoons garlic, green onions, oyster sauce, 1 teaspoon soy sauce, rice wine, sugar and 5-spice powder and mix well. Pour the mixture over breasts, coating the meat thoroughly, and marinate duck at room temperature for 2 hours. While the duck is marinating, in a small mixing bowl, combine remaining garlic and soy sauce, hazelnuts and balsamic vinegar. Slowly add hazelnut oil and olive oil in a steady stream, whisking constantly until all is incorporated. Let vinaigrette sit at room temperature for at least 2 hours, allowing the flavors to develop. Preheat broiler or prepare a fire in a charcoal grill. Remove duck from marinade, wipe off excess marinade and grill or broil until medium-rare, 2½–3 minutes on each side. Be careful not to overcook. Arrange baby greens on individual serving plates. Remove duck, thinly slice breast halves on the bias and arrange on plates with greens. Drizzle vinaigrette over duck and greens. Garnish with chives and flower petals if desired and serve immediately.

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