Ingredients for Marinade
1/4 C Honey
1/4 Shallots, small dice
1/3 Worcestershire Sauce
1/4 C Extra Virgin Olive Oil, Good quality
4 oz Pinot Grigio
2 oz Raspberry or Blackberry Vinegar
1 Clove Garlic, pressed
1. Combine marinade ingredients, then add duck. Marinate, covered, in refrigerator overnight.
2. At service, remove duckling from marinade and remove skin; reserve for crackling garnish. Grill until an internal temperature of 152° to 155°F. Let rest till temp reaches 160°F. Slice duckling thinly on the bias
3. Sear skin in skillet till cooked half way; drain fat and cut skin into julienne strips. Return strips to skillet and finish cooking. When almost done, deglaze pan with Pinot; reduce. Remove strips (cracklings) from skill and set aside.
16 oz Spring greens or Mesclun
1 1/2 oz White wine vinegar
8 0z Apricot Marmalade
8 oz Mayonnaise
1 T Cilantro, Fine Chop
1 T Parsley, Fine Chop
Sea Salt Fresh Ground Pepper and to taste
In double boiler, melt apricot Marmalade, add Cilantro and Parsley. Cool for a minute, whisk in White Wine Vinegar, and Mayonnaise (whisking vigorously to incorporate, or use food processor.) Add Salt and pepper to taste
3/4 C Almond slivers
3 Peaches, slice, soak in 1 oz wine and grilled
1/2 Fresh Blackberries
1 1/2 C Golden Tomato Concasse
Place greens in bowl and toss with Dressing. place greens on plate. Overlap peaches slightly on greens to left of plate fanning out from center. Arrange sliced duck in an arc patter fanning out from center of plate to the right slightly covering greens. Garnish with blackberries, concasse, almonds and then duck cracklings. Several twist of sea salt and fresh ground peppercorns will make this salad pop! Concassé from the French concasser, "to crush or grind" can be done with any vegetable, but most commonly with tomatoes.
The Golden Tomato Concassé is made by peeling, deseeding and rough chopping tomatoes, similar to tomatoes in Bruschetta. It adds a delicious flavor to this Spring Salad!