Name: Molasses Duck Salad
Ingredients: 2 Six-ounce Duck breasts; 1/4 c Kosher salt; 1/4 c Cracked black pepper; 1/2 c Molasses; plus; 2 tb Molasses; 4 Whole Garlic cloves; peeled, plus; 1 ts Minced garlic; 8 Black peppercorns; 8 Juniper berries; 1/2 c Olive oil; warm; 2 tb Minced shallots; 1 ts Dijon mustard; 2 tb Rice wine vinegar; 2 c Spinach leaves; cleaned, stemmed; 1/2 c Roasted pecans; 2 oz Maytag Blue cheese; crumbled; 1/2 c Shaved red onions; Salt; to taste; Freshly-ground black pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce07	4	servings

INGREDIENTS

2		Six-ounce Duck breasts
1/4	c	Kosher salt
1/4	c	Cracked black pepper
1/2	c	Molasses; plus
2	tb	Molasses
4		Whole Garlic cloves; peeled, plus
1	ts	Minced garlic
8		Black peppercorns
8		Juniper berries
1/2	c	Olive oil; warm
2	tb	Minced shallots
1	ts	Dijon mustard
2	tb	Rice wine vinegar
2	c	Spinach leaves; cleaned, stemmed
1/2	c	Roasted pecans
2	oz	Maytag Blue cheese; crumbled
1/2	c	Shaved red onions
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Rub the duck breasts with salt and black pepper. Place the duck in the
refrigerator and cure for 1 day. Remove the duck breasts from the
refrigerator and rinse off the salt and pepper. Place the breasts in a
small glass container and cover with 1/2 cup of the molasses, garlic
cloves, peppercorns and juniper berries. Marinate the duck breasts for 2
days. Preheat the oven to 400 degrees. Remove the duck from the
refrigerator and strain off the marinade. In a saute pan, heat 2
tablespoons olive oil. When the oil is hot, place the breast skin-side down
and sear the fat until crispy, about 4 to 5 minutes. Turn the duck breast
over and place in a hot oven. Roast the breast for about 5 minutes for
medium-rare. Remove from the oven and allow the meat to rest for a couple
of minutes before slicing. Slice the breast on the bias into 1-inch pieces.
In a mixing bowl, whisk the remaining molasses, shallots, minced garlic,
Dijon, olive oil, and vinegar together. Whisk until the dressing is
emulsified, about 2 minutes. Season with salt and black pepper. Toss the
spinach with the warm dressing. Mound the greens in the center of the
plate. Arrange the duck slices around the greens. Sprinkle the pecans and
blue cheese over the salad. Garnish with red onions, black pepper on the
rim and parsley. This recipe yields 4 salad servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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