Duck Salad With Asparagus

Duck Salad With Asparagus Recipe:

Duck Salad With Asparagus

2       whole duck breasts, boned but with skin on
               (about 1 1/2 lbs)
1/2 cup plus 2 tablespoons raspberry vinegar
1/2 cup extra virgin olive oil
1 clove garlic, minced
2 tblsp fresh parsley, chopped
1/3 cup onion, diced
1/4 cup white wine or champagne jelly
10       thin asparagus spears
2 heads leaf lettuce, washed and drained
8       cherry tomatoes, halved
1/4 tsp Dijon mustard
2 tblsp pecan pieces, toasted
salt and pepper to taste

The night before cooking, rinse duck breasts and pat
dry. Using a sharp knife, cut a small slit in each
side of each breast. Place breasts in a shallow glass
baking dish in a single layer. Whisk together 1/4 cup
plus 2 tblsp raspberry vinegar, 1/4 cup olive oil,
garlic, parsley, and onion. Season with salt and
pepper to taste. Pour over breasts and turn to coat.
Cover with plastic wrap and refrigerate overnight.

Preheat broiler. Blend 2 tblsp wine jelly with 2 tblsp
onions, garlic and parsley strained from the
marinade. Stuff into slits of each breast. Broil
breasts 4 inches from the heat for 7 to 10 minutes per
side, basting occasionally with the rest of the jelly.
Remove from heat and cool.

Blanch asparagus for 1 to 2 minutes in boiling water
(spears should be tender but firm). Drain, plunge in
ice water then cut into 2-inch pieces, reserving tips.

Tear lettuce into small pieces and combine with cherry
tomato halves and asparagus pieces (not tips). Whisk
together remaining vinegar, oil and mustard. Add salt
and pepper to taste. When ready to serve, pour this
vinaigrette over the lettuce mixture and toss. Arrange
the duck breast slices and asparagus over the lettuce
mixture. Sprinkle pecans and asparagus tips over
all.

Serves 4

Contributed by Jamie Wernitznig