Grilled Duckling Breast with
Pecan-Crusted Goat Cheese Tart

By Chef Chuck Arnold, Ocean Boulevard Kitty Hawk,
North Carolina

Made with :
Maple Leaf Farms Duckling s

Servings: 6

2 1/2 cups Pecans
3 cups Flour (ground)
Salt, Black Pepper (as needed)
8 oz. Butter (softened)
2 tbls. Water

Combine pecans, flour, salt and pepper. Gradually mix in butter and water until dough forms a ball; refrigerate 30 minutes.
Coat 6 (4-3/4") tart pans with non-stick spray; press in dough. Bake in 350°F oven for 15 minutes.

Goat Cheese Custard Ingredients:
6 oz. Goat cheese (crumbled)
3 Eggs
1 cup Heavy Cream
1 tbls. Sour Cream
1/4 cup Basil (chopped)
Salt, Black Pepper (as needed)

Place 1 ounce cheese in each tart. Whisk together remaining ingredients: pour into tarts. Bake in 350°F oven for 12-15 minutes or until custard is set, Cool at room temperature.

Orange Vinaigrette Ingredients:
Vegetable Oil (as needed)
6 Oranges (peeled, 1/4" slices)
3 Shallots (sliced)
1/4 cup Orange liqueur
1/4 cup Water
1/2 cup Sugar
2 Tbsp Honey
1 to 1-1/2 cups Vegetable Oil
2 Oranges (zest)
Salt, Black Pepper (as needed)

Saute oranges and shallots in hot oil until shallots soften. Deglaze with liqueur; flame. Reduce heat; add water, sugar and honey. Simmer 8-10 minutes. Strain; cool. Whisk in oil and orange zest. Season with salt and pepper.

Duckling Ingredients:
3 Boneless, Skinless Duckling Breasts (6 oz each)
Salt, Black Pepper (as needed)

Season duckling with salt and pepper. Grill over open flame until desired doneness has been reached; slice.

Avacado, Salad Greens, and Garnish Ingredients:
3 Avocado (peeled, diced)
Olive Oil (as needed)
1 tbls. Fresh Lemon Juice
6 oz. Assorted Baby Greens
Orange Vinaigrette (as needed)
Basil Oil (as needed)
6 Lemon Peel Twists

Toss avocados with oil and lemon juice. Dress greens with vinaigrette.
To Serve:
Warm tarts in 350°F oven for 3 minutes. Place tart on plate. Top with greens and avocado. Arrange duckling around tart; drizzle with vinaigrette. Garnish tart with basil oil and lemon twist.

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