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 20170107_182359eaten 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.

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Chile (or chilli or chili) paste for the pantry

I was perusing the list of favorite blogs that I follow on WordPress. When I got to the Chef Mimi blog I found an idea (and a recipe) that I just have to share.

I always have dried chilli peppers around the house, but they mostly just get used when I’m making chilli con carne because they take time and usually some unplanned effort to use.  I’d not thought of making paste out of them! A wonderful thing to have on hand. This will take you to the recipe for Ancho Chile Paste. No matter how you name those peppers they are great to have in the kitchen–and this makes them easier to use.

(I’m not going to give up my ancho chile powder from Penzeys Spices, though.)