Warm Duck Salad

This is a classic French preparation of the Moulard duck breast (Magret). The size of the Moulard Magret, which is twice as big as regular duck breast, is attributed to the fact that it comes from stock raised to produce foie gras . The meat is then aged seven days on the bone to develop a juicy meat with rich flavor and firm texture.

The outer skin should be scored well before cooking to render and crisp the fat. Take a sharp carving or chefs knife and score only the skin part in criss cross motion. Sprinkle with salt and pepper generously.

Preheat a large oven proof saute pan and place duck breasts skin side down. Render the fat and brown it for 6-8 minutes till it develops a brown crispy crust. Then flip it to the other side and continue cooking for 4 more minutes. After this step is done drain almost all the fat from the pan the place it in the preheated to 400 degrees oven for another 5-7 minutes for medium or a few minutes less for medium rare. Remove from the oven and let rest on the cutting boards before cutting it for 10 minutes.

To prepare the salad. I take one package of prewashed mixed crunchy green mix (endive, variety of lettuce, radicio, etc.) add one cup of rehydrate sour cranberries. Slice one red bell pepper and one avocado and dress it all with champagne dressing and olive oil.

Once ready to slice take a sharp carving knife and slice on diagonal very thin slices of breast meat with crispy skin and place it on the top of the salad. ENJOY!