Duck breast salad
For my Christmas Eve supper I fixed pan-seared duck breast–there were two in the package and that meant leftovers. I could have had a second meal had I not been a bit greedy and eaten part of the second one. So leftovers–just enough for a salad.
A very simple salad made with arugula and radicchio for the greens (just a bit of bitterness to counter the fat of the duck), Fuyu persimmon, pecans, and the thinly sliced duck breast.
For the dressing, I decided that the leftover sauce that was used for the cabbage and rutabaga side dish for Christmas dinner could make a second appearance–with a little help from an infused oil from Bull City Olive Oil. (Yes, I’ve gotten into infused oils since I discovered some quality ones.) The sauce was lime juice, lime zest, and buckwheat honey but I needed something more–I tasted it with plain (but very good olive oil). That gave me an excuse to go back and do some more tasting and shopping. I tasted several infused oils and decided that the chipotle infused oil would add just the right bit of spark to the leftover sauce.
I made a vinaigrette using about 2:1 proportions of oil and sauce, tossed the greens, persimmon, and some pecans with it; making a perfect bed for the sliced duck breast that was quickly warmed in a skillet. The finishing touch was just a bit more chipotle oil–just a few drops–on the sliced duck breast.
Yum! A great light supper from recycled leftovers, although I’d be more than happy to serve a freshly cooked duck breast this way as well.