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Smoked Duck and Scallop Salad with Sherry Vinaigrette Recipe

Smoked Duck and Scallop Salad with Sherry Vinaigrette Recipe

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Smoked Duck and Scallop Salad with Sherry Vinaigrette

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Ingredients:

Serving

1 - oz white wine
3 oz sherry vinegar
2 oz olive oil
salt and pepper
1/2 cup buttermilk
1 egg
vegetable oil , as needed
2 oz leeks, cleaned and cut into strips
flour , as needed
2 cloves garlic , roasted and minced
1 tsp minced shallots
1 pinch cracked black pepper
1/2 cup sherry vinegar
2 tbsp olive oil
2 bunches watercress, stemmed
2 skinless and boneless duck breasts
3 oz fresh scallops
1 oz pecans , roasted and roughly chopped
2 oz cheddar cheese, cut into wedges

Directions:

Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed.
Prepare the fried leeks by mixing the buttermilk and egg in a small bowl. Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F. Dip leeks in mixture and then dredge in flour, shaking off excess. Deep-fry the leeks until they are crisp and golden brown. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed.
Prepare a stovetop smoker.
Prepare the marinade by combining ingredients in a large bowl. Separate into 2 small bowls. Add duck breast to 1 bowl, turning to coat evenly. Marinate for 5 minutes.
Place the duck in a smoker for 5 minutes. Remove and set aside.
Rub scallops with marinade from second bowl. Preheat grill. Grill the duck breast for 10 minutes, turning to cook evenly. Add scallops during the last 3 minutes of cooking.
Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing. Season, to taste, with salt and pepper.
Mound the watercress in the center of a chilled salad plate. Slice the duck breast and lay it on top of the mound. At the base of the mound, place 3 grilled scallops in a triangular formation. Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges. Top with fried leeks.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	537.43 Kcal (2250 kJ)
Calories from fat	348.73 Kcal
		% Daily Value*
Total Fat	38.75g	60%
Cholesterol	210.97mg	70%
Sodium	375.35mg	16%
Potassium	188.14mg	4%
Total Carbs	11.4g	4%
Sugars	2.68g	11%
Dietary Fiber	1g	4%
Protein	35.97g	72%
Vitamin C	5.7mg	9%
Iron	4.9mg	27%
Calcium	173.8mg	17%

Amount Per 100 g
Calories	194.67 Kcal (815 kJ)
Calories from fat	126.32 Kcal
		% Daily Value*
Total Fat	14.04g	60%
Cholesterol	76.42mg	70%
Sodium	135.96mg	16%
Potassium	68.15mg	4%
Total Carbs	4.13g	4%
Sugars	0.97g	11%
Dietary Fiber	0.36g	4%
Protein	13.03g	72%
Vitamin C	2.1mg	9%
Iron	1.8mg	27%
Calcium	63mg	17%

* 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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