Aloha Friday Recipe: Duck Breast – Spinach Salad with Ginger-Soy Vinaigrette

November 23rd, 2007

Filed Under Local Recipes | Leave a Comment

Serves 4 

4 small duck breasts, trimmed and skin scored
Salt and freshly ground black pepper
4 cups baby spinach leaves, cleaned
1 cup sliced button mushrooms
Vinaigrette
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
Cup sesame oil 

To prepare the vinaigrette: Combine all of the ingredients for the vinaigrette in a small saucepan. Cook over low heat for 5 minutes, or until warm. To prepare the duck: Season the duck breasts with salt and pepper and place in a very hot sauté pan over high heat with the skin side down first. Cook for 3 to 4 minutes on each side, or until the skin is golden brown and crispy and the duck is cooked medium.  Remove the duck from the pan. Let the duck sit for 2 minutes and then slice on diagonal. To prepare the spinach: Place the spinach leaves in a large bowl, toss with half of the warm vinaigrette, and season to taste with salt and pepper.  Place spinach leaves in the center of each plate and top with the mushrooms. Arrange the warm duck slices in the center of the spinach and spoon the remaining vinaigrette over the duck.  Top off with fresh ground black pepper.

 

Recipe courtesy Sam Choy.com


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