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Seared Muscovy Duck Breast, Baby Arugula, Radicchio, Endive, Walnut and Goat Cheese Salad with Diced Fuji Apples and Blackberry Vinaigrette (Emeril Lagasse) Recipe

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Seared Muscovy Duck Breast, Baby Arugula, Radicchio, Endive, Walnut and Goat Cheese Salad with Diced Fuji Apples and Blackberry Vinaigrette (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
532
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Set a large saute pan over medium heat. Season the duck breasts with 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Lay the duck breasts skin-side down in the hot saute pan and sear until golden brown and most of the fat had rendered from the skin, about 8 minutes. Pour off the excess fat from the pan, and turn the breasts over. Continue to cook the breasts on the flesh side for another 8 minutes. Remove the pan from the heat and place in the oven. Cook for 5 minutes, and remove to cool before slicing. Slice the duck thinly using an electric knife or a carving knife.
  3. Heat the olive oil over a medium-high heat in a 10-inch saute pan. Once the oil is hot, add the shallots and garlic to the pan. Sweat, stirring continuously, for 1 minute. Add the blackberries to the pan and cook for 2 minutes. Deglaze the pan with the white balsamic and regular balsamic vinegars and allow it to reduce by half, about 30 seconds. Remove the pan from the heat and place the contents in a bar blender with the sugar, mint and tarragon. Pulse the berries in the blender until a smooth paste forms. With the machine running, season the berries with the salt and pepper and drizzle the light olive oil into the blender.
  4. Once blended, strain the vinaigrette through a fine mesh sieve and allow it to cool completely before using, about 1 hour under refrigeration.
  5. To assemble the salad, place the arugula, radicchio, walnuts, apples and goat cheese in a large mixing bowl with the endive spears. Toss the greens with the vinaigrette, season with salt and fresh ground black pepper. Divide the salad among 4 plates, and fan 1/2 a duck breast over each of the 4 plates.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 532.48 Kcal (2229 kJ)
Calories from fat 419.64 Kcal
% Daily Value*
Total Fat 46.63g 72%
Cholesterol 29.77mg 10%
Sodium 1017.53mg 42%
Potassium 671.14mg 14%
Total Carbs 16.12g 5%
Sugars 8.5g 34%
Dietary Fiber 5.92g 24%
Protein 13.14g 26%
Vitamin C 15.4mg 26%
Vitamin A 0.2mg 6%
Iron 25.3mg 140%
Calcium 400.7mg 40%
Amount Per 100 g
Calories 188.46 Kcal (789 kJ)
Calories from fat 148.52 Kcal
% Daily Value*
Total Fat 16.5g 72%
Cholesterol 10.54mg 10%
Sodium 360.13mg 42%
Potassium 237.53mg 14%
Total Carbs 5.71g 5%
Sugars 3.01g 34%
Dietary Fiber 2.1g 24%
Protein 4.65g 26%
Vitamin C 5.5mg 26%
Vitamin A 0.1mg 6%
Iron 8.9mg 140%
Calcium 141.8mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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