Sunday, January 19, 2014

Seared Duck Breast With Shallot And Mirin Vinaigrette

Well Aged Wild Duck Breast
Extra Virgin Olive Oil
Dijon Mustard
Sherry Vinegar

Make the vinaigrette first by chopping the shallots.  Once chopped place in a bowl and pour the vinegar.  Mix well and leave it for 10 minutes.  This will cook the shallots and mellow it out.  After the 10 minutes mix the Dijon mustard and mirin into the shallots.  The slowly add the olive oil mixing as you go.  Add the chopped chives at the end.

Pan sear the duck breast on medium low heat.  Cook to medium rare.   Let rest for a few minutes.  Cut at a bias and top the breast with the vinaigrette. 

I served this with sautéed mushrooms with garlic, tomatoes, and fries.

Although I used wild duck for this, I imagine it would be even better with a fatty domesticated duck.

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