 is one of my favorite cured meats. It makes the most ordinary of salads extraordinary. The combination of saltiness and flavor from the high fat content is irresistible. When I prepared this dish in Paris, for every slice of duck that went into the salad, one went into my mouth as well. I found a supplier on Amazon and I\'m going to try them out because I cannot wait until my next trip to France to satisfy my duck prosciutto craving. This would make a perfect first course for a romantic Valentine\'s Day dinner.
Dieters, avert your gaze! What started as a few innocent pieces of duck prosciutto turned into full-scale gorging of foie gras, oysters, veal and other French delicacies that left me 10 pounds heavier than I was when I arrived. You could say that duck prosciutto was my "gateway" meat .
"Pin It")
Duck Magret Salad Recipe
Duck prosciutto (thin cuts of smoked duck breast) is one of my favorite cured meats. It makes the most ordinary of salads extraordinary. The combination of saltiness and flavor from the high fat content is irresistible. When I prepared this dish in Paris, for every slice of duck that went into the salad, one went into my mouth as well. I found a supplier on Amazon and I'm going to try them out because I cannot wait until my next trip to France to satisfy my duck prosciutto craving. This would make a perfect first course for a romantic Valentine's Day dinner.
Dieters, avert your gaze! What started as a few innocent pieces of duck prosciutto turned into full-scale gorging of foie gras, oysters, veal and other French delicacies that left me 10 pounds heavier than I was when I arrived. You could say that duck prosciutto was my "gateway" meat 
.
Ingredients
Yields: 4 servings
1 (3-ounce) package smoked duck magret (store-bought), cut into thirds12 ounces mâche (see tips)
1 avocado
½ roasted red bell pepper
1 teaspoon mustard
1 teaspoon honey
2 tablespoons red wine vinegar
3 tablespoons olive oil
¼ teaspoon nutmeg, freshly grated
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
1 tablespoon Tête de Moine cheese (optional), freshly scraped
Directions
Peel the avocado, remove the pit it and cut into cubes. Drizzle them with 1 tablespoon vinegar to avoid oxidation.
Finely chop the red bell pepper. Set aside.
On a large serving platter, dress a bed of mâche. Add the bell pepper and avocado. Decorate with duck and finish with the Tête de Moine cheese (if used).
In a bowl, combine the mustard, honey, red wine vinegar, olive oil and nutmeg. Season with salt and pepper.
Serve the salad dressing on the side.
Bon appétit!
Tips
Mâche is also known as "lamb's ear lettuce" in the U.S. The leaves are very tender. To prevent the greens from wilting too fast, pour the salad dressing at the very last minute (or serve on the side).
The mustard acts like a binder for the salad dressing. You could make other vinaigrettes such as raspberry vinaigrette or champagne vinaigrette.
Duck prosciutto pairs wonderfully with fruits. You could replace the avocado with papaya, melon, pear, persimmons or raspberries.
Tête de Moine cheese can be replaced with Parmesan cheese.
Published By: on February 7, 2011.Comments
Related Posts
Tags
Recent Posts
