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  • All Year
  • 30-40 min
  • Serves 4

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French Fleur De Sel Sea Salt

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Lavender Balsamic Vinegar

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Salad with Lavender Balsamic Glazed Duck

A mouthwatering salad from Chef Dan Spitz with Lavender Balsamic glazed duck breasts, chicories, goat cheese, cherries and hazelnuts.

Ingredients

  • 5 oz Lavender Dark Balsamic
  • 2 duck breasts
  • 1 head radicchio
  • 1 head frisée
  • 1 head endive
  • SOOC extra virgin olive oil
  • 1/2 c chopped hazelnuts, toasted
  • 1/2 c dried cherries
  • 8 oz fresh goat cheese
  • 1 T sliced chives
  • French Fleur de Sel sea salt, to taste
  • freshly ground black pepper, to taste

Directions

  • 1. Take 4 oz of the Lavender Balsamic and reduce by half in a heavy bottomed sauce pot. Set aside.
  • 2. Score the skin side of the duck with a sharp knife in a crosshatch pattern. Sear on medium heat in a cast iron or heavy bottomed sauté pan, until the skin is crisp and golden. Flip and brush with balsamic reduction. Turn off heat and let rest in a pan for 5 minutes. Repeat brushing and let rest for 5 more minutes.
  • 3. Break up chicories. Toss together with remaining 1 oz of olive oil, and balsamic. Toss in hazelnuts and cherries, thinly slice duck breast on the bias, spread around salad. Garnish with crumbled goat cheese and freshly sliced chives. Finish with French Fleur de Sel sea salt & pepper.

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Salad with Lavender Balsamic Glazed Duck

  • All Year
  • 30-40 min
  • Serves 4

A mouthwatering salad from Chef Dan Spitz with Lavender Balsamic glazed duck breasts, chicories, goat cheese, cherries and hazelnuts.

Ingredients

  • 5 oz Lavender Dark Balsamic
  • 2 duck breasts
  • 1 head radicchio
  • 1 head frisée
  • 1 head endive
  • SOOC extra virgin olive oil
  • 1/2 c chopped hazelnuts, toasted
  • 1/2 c dried cherries
  • 8 oz fresh goat cheese
  • 1 T sliced chives
  • French Fleur de Sel sea salt, to taste
  • freshly ground black pepper, to taste

Directions

  • 1. Take 4 oz of the Lavender Balsamic and reduce by half in a heavy bottomed sauce pot. Set aside.
  • 2. Score the skin side of the duck with a sharp knife in a crosshatch pattern. Sear on medium heat in a cast iron or heavy bottomed sauté pan, until the skin is crisp and golden. Flip and brush with balsamic reduction. Turn off heat and let rest in a pan for 5 minutes. Repeat brushing and let rest for 5 more minutes.
  • 3. Break up chicories. Toss together with remaining 1 oz of olive oil, and balsamic. Toss in hazelnuts and cherries, thinly slice duck breast on the bias, spread around salad. Garnish with crumbled goat cheese and freshly sliced chives. Finish with French Fleur de Sel sea salt & pepper.