Title: Molasses Duck Salad
Categories: Poultry Salad
Yield: 1 Servings

2		(6 oz.) duck breasts
1/4	c	Kosher salt
1/4	c	Cracker black pepper
1/2	c	Molasses plus 2 Tbs
4		Whole garlic cloves
		Peeled
1	ts	Minced garlic
8		Black peppercorns
8		Juniper berries
1/2	c	Olive oil, warm
2	tb	Minced shallots
1	ts	Dijon mustard
2	tb	Rice wine vinegar
2	c	Spinach leaves, cleaned
		And stemmed
1/2	c	Roasted pecans
2	oz	Maytag Bleu cheese
		Crumbled
1/2	c	Shaved red onions
		Salt and black pepper

Preheat the oven to 400 degrees. Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day. Remove the duck breasts from the refrigerator and rinse off the salt. Place the ducks in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries. Marinate the duck breast for 2 days. Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place the skin side down and sear the fat until crispy, about 4-5 minutes. Turn the duck breast over and place in a hot oven. Roast the breast for about 5 minutes for medium rare. Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1 in. pieces. In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together. Whisk until the dressing is emulsified, about 2 minutes. Season with salt and black pepper. Toss the spinach with the warm dressing. Mound the greens in the center of the plate. Arrange the duck slices around the green. Sprinkle the pecans and bleu cheese over the salad. Garnish with red onions, black pepper on the rim and parsley.

Yield: 4 salads

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2423

From: Dave Drum Date: 25 Oct 97 National Cooking Echo Ä

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