Tuesday, December 13, 2011

Spinach Salad with Duck Breast

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Our neighbor Kyle shared some wild mallard duck breast with us the other day.  I had already done research on duck breeds to see how comparable this type of duck is to the kind that is served in upscale, fine dining restaurants.  I even conducted a taste test with my neighbors Stacy and Ashley once.  The main difference I found was that the mallard breast needed to be cooked a little longer.  You can also find duck breasts in higher end stores such as Terry's Finer Foods or The Fresh Market.  The meat is really tender and delicious.  If you're in West Little Rock, try the duck dish at Ya Ya's.  It's pricey, but a great treat!

  • 2 mallard duck breasts, skinless
  • Soy sauce
  • Garlic powder
  • Black pepper 
  • Fish sauce, optional
  • Spinach
  1. Marinate the duck breasts for 2 days in the soy sauce, garlic powder, black pepper, and fish sauce.
  2. Remove from the refrigerator about 20 minutes before cooking to get it to room temperature.
  3. Preheat the oven to 400 degrees and cook for about 25 minutes or until medium rare.
  4. Let the meat rest for 15 minutes before slicing. 
  5. Top the spinach with the duck and whatever you enjoy on your salads.  We love lots of onion!  Top with your favorite dressing.  We like Balsamic Vinegar and Greek Feta.

For more information about my past duck research, click here.

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