Seared Duck Breast Salad with Moosewood Hollow Sweet Savory, Tasso, and Creole Mustard Vinaigrette

Seared Duck Breast Salad with Moosewood Hollow Sweet Savory, Tasso and Creole Mustard Vinaigrette
Print Friendly

Dressing Ingredients
3 oz. Moosewood Hollow Sweet Savory
4 oz. extra virgin olive oil
1 oz. Zatarain's Creole mustard
2 oz. Tasso, fine diced
1 tablespoon lemon juice
1 teaspoon Crystal Hot Sauce
1 tablespoon salt

Salad Ingredients
4 oz. mesclun greens
2 oz. Romaine lettuce
1 oz. roasted red peppers
1 oz. marinated artichoke hearts
1 oz. sun-dried tomatoes
1 oz. cucumbers, peeled and sliced
1 oz. toasted pecans
1 oz. feta cheese
1 oz. hearts of palm

1 tablespoon vegetable oil
4 duck breasts
2 tablespoons Mark's Madness or Paul Prudhomme Seasoning Blend
1 oz. dressing

Coat duck breasts with seasoning blend.

In a skillet over medium-high heat, add vegetable oil, then sear duck breasts on both sides until brown and a little crispy. 

Place skillet in the oven at 350 degrees F for 10 minutes, until medium-well done.

In a mixing bowl, add all dressing ingredients and whisk until homogeneous.  Leave on the side.

In a salad bowl, add all salad ingredients.  Add dressing, reserving 1 oz., and toss well.

Pull skillet with duck from oven.  Remove breasts and slice into julienne strips about 1/4-inch thick.

Place breasts on top of salad.  Deglaze skillet with dressing and pour over duck.

Serve immediately.

Serves 4.