Duck Breast and Fig Salad with a Red Wine Vinaigrette
- 5 duck breasts, boned and halved
- 1/4 cup red wine vinegar
- 1 cup olive oil
- 1 fresh bay leaf
- 1 sprig fresh thyme
- 2 teaspoons shallots, minced
- Salt and pepper, to taste
- 5 fresh figs, cut in half
- 1/4 cup red wine
- 1 pound arugula
- 1/4 pound chestnuts, blanched
- Preheat oven to 350 degrees.
- Trim duck breasts if necessary.
- Place in pan.
- In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots.
- Season with salt and pepper.
- Pour over duck and marinate for 30 minutes.
- Trim top portion of the stem on figs.
- Season with pepper.
- Place in pan and add remaining red wine vinegar and red wine.
- Hold aside.
- Heat grill.
- Grill duck until cooked to desired doneness.
- Brush with marinade while grilling.
- Reserve leftover marinade and heat on stove until it just comes to a boil.
- Hold aside.
- Take duck off grill and let rest.
- Place figs on grill to warm, skin side down.
- Slice duck on the bias.
- Divide arugula into 5 portions and put on plate.
- Place duck and figs on top.
- Sprinkle with blanched chestnuts.
- Drizzle cooked marinade over duck, figs and greens.
duck breasts, red wine vinegar, olive oil, bay leaf, thyme, shallots, salt, fresh figs, red wine, arugula, chestnuts
Taken from www.foodnetwork.com/recipes/duck-breast-and-fig-salad-with-a-red-wine-vinaigrette-recipe.html (may not work)