Mixed Greens with Roasted Breast of Duck Pears, Honey
Coated Walnuts and a Raspberry Champagne Dressing
By Chef Reiner Schmidt,
Luxe Summit Hotel, Bel Air, CA
2 Duck Breasts
4 Portions of Baby Mixed Greens
1 Basket of Raspberries
2 oz. of Walnuts (shelled)
2 oz. Honey
4 Eatable Flowers
1-Teaspoon Olive Oil
4 oz. extra Virgin Olive Oil
2 oz. Champagne Vinegar
Salt and Fresh Pepper
for Raspberry Champagne Dressing:
Peel and Chop Shallot. In small bowl put shallot,
1 basket a of Fresh Raspberries, 2 oz. of Champagne
Vinegar, 4 oz. of Extra Virgin Olive Oil and Salt
and Pepper to taste. Let Stand for 30 Minutes. Stir
and Strain thru a sift.
for Duck Breast:
Wash Duck Breast and dry with a paper towel. Season
wrth salt and fresh pepper In a small Sautee pan put
1-teaspoon olive oil and heat Sautee Duck Breast skin
down for 3 - 4 minutes. Turn and saute for 3 minutes.
Remove from heat and let stand for 10 minutes. Slice
for Honey Walnuts:
Heat 2 oz. of honey in a small saucepan and let boil
for 3 minutes. Reduce heat, add Walnuts and boil for
3 minutes. Pour Walnuts on plate and let cool.
for the Pear:
Core and Peel Pear; Cut into wedges place in bowl
with water and ? Iemon.
Wash Baby Mixed Greens and Dry in Strainer; Dust any
Dirt off of Flowers - do not use water. Mix Salad
with Dressing and place on one side of large plate.
Arrange Sliced Duck Breast next to Salad and cover
with a little Salad Dressing. Add Pear Wedges, Raspberries,
Walnuts and Flowers.
Great Chef Recipes:
Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing
of Escolar wlth Green Lentil Mango Salad
Roasted Bell Pepper Soup