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Posted by: thepinetree on 06/24/2009 09:38 PM
Updated by: thepinetree on 06/24/2009 09:38 PM
Expires: 01/01/2014 12:00 AM
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Peach Glazed Duck Breast atop Mixed Greens~by Jenny Baxter of Jennys Kitchen
I received a call from Chef James at Ironstone Vineyards asking me to help him judge a bar-b-cue competition. Since this was the third year I had been asked and I knew how much fun it was I readily agreed. It turned out to be a beautiful day with pleasant temperatures, fun-loving contestants and an enthusiastic group of spectators waiting to sample some great foods. As Chef James gave us our instructions for judging he mentioned there was a new category this year. He called it the "Open Category." Whatever could be grilled could be entered. Some of the teams became very creative with their rabbit, venison and duck dished in addition to the traditional meats that are usually grilled. So, my thought was to share a fabulous grilled duck breast with mixed greens and sliced fresh peaches with you. This summer delight teams marinating, grilled and crunching for a most delicious meal. I found this recipe is best if the duck breast is grilled rare. Chicken can replace the duck if you are not a fan of wild game, but please do not grill it rare!...
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Peach Glazed Duck Breast atop Mixed Greens
Marinade:
2 toes garlic peeled
½ inch chunk fresh ginger
2 cups diced fresh peaches
1/3 cup apricot jam
2 Tablespoons brandy AND soy sauce
Place the first three ingredients into the bowl of a processor and mince. Add the remaining ingredients and process until smooth. Set aside a half cup of this marinade for the dressing. Place the remaining marinade into a large plastic bag and add:
4 boneless duck breasts
Seal and marinate overnight in the refrigerator. Turn bag over occasionally.
Prepare the bar-b-cue and grill the duck breasts skin side down for about five minutes. Turn the duck and continue to grill to desired doneness. Remove the skin from the duck after you have taken it off the grill and slice the breasts on a diagonal.
Greens:
12 cups mixed greens (red leaf lettuce, Boston lettuce etc.)
¼ head red cabbage thinly sliced
Mix thoroughly.
Dressing:
Reserved marinade
¼ cup walnut oil AND peanut oil
Tablespoons peach balsamic vinegar
2 Tablespoons sherry vinegar
2 teaspoons Dijon mustard
Salt and cracked pepper to taste
Place all the ingredients into the bowl of a processor and process about 5 seconds.
3 ripe peaches pitted and sliced
Assemble:
Place the greens on a large platter and toss with the dressing. Lay the duck breast and peaches on the top in a decorative pattern.
Serves 4 as a main course or 6-8 as a side salad
I wonder what next years competition will inspire me to share with you? Well, it's thyme to go.
Jenny Baxter
Jenny's Kitchen
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