Double
Duck Salad Ponzu
By Chef Patrick Finney,
Napa Valley Wine Train, Napa, CA
Made
with:
Otatuku
Ponzu Sauce
Serves:
6
Ingredients:
1
1/2 cup Ponzu Sauce
1 oz. Carrots
3 tbls. Duck Stock
1/4 cup Flower Confetti
6 cups Seasonal Greens
6 oz. Duck Confit (grocers specialty section)
6 each Daikon Radish cups
6 oz. Sonoma Foie Gras (specialty, grade A or AB)
1/4 in Onion Baguette (thick 6 slices)
1/4 cup Extra Virgin Olive Oil
As
needed:
1 oz. Beets
1 oz. Fenne
Sea Salt (cracked)
TT Black Pepper
Meehod
for Sauce:
Combine Ponzu Sauce and duck stock. Over medium heat,
reduce until sauce coats the back of a spoon. Place in
a squeeze bottle. Set aside to cool.
To
Prepare Salad:
1. Using
a Turnup Cutter, prepane six 1 1/2 inch Daikon radish
cups. Arrange 1 cup of seasonal greens per Daikon cup.
Refrigerate until serving.
2. Using
a vegetable cutter, cut beets, carrots, and fennel in
spirals for garnish. Set aside until serving. Brush on
onion baguette slices with olive oil and grill until lightly
toasted. Set aside until serving.
Duck:
1. Remove
bone from the duck leg and thigh. Separate to 6 equal
portions. Set aside until serving.
2. Cut Foie
Gras into six 1 oz. portions. Season with sea salt and
cracked black pepper Set aside until serving.
To
Serve:
1. On a
large plate, center Daikon radish cup. Drape lettuces
with beets, fennel and carrots. Place onion baguette at
6 o' clock on plate.
2. Place
Duck Confit on half of the baguette. In a skillet over
high heat, sear Foie Gras on both sides, about 30 seconds.
3.
Place on other half of baguette. Dot ordrizle sauce in
equal amounts over entine plate. Garnish with flower confetti.
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