Get Ready For FLIBS With This Smoked Duck Salad Recipe

If you’re looking to try something new for the Fort Lauderdale International Boat Show why not try a bite of this succulent smoked duck dish salad. A gourmet meal is 15 minutes away.

Recipe Compliments of: Charter Yacht Chef Keith O’Dell – M/Y Mia Elise

Ingredients:               

 For the salad:

• 3 each 4.oz smoked duck breasts
• ½ lb cantaloupe sliced 1/4” thick
• 2 cups snow peas julienne cut
• 2 cups spring greens

For the vinaigrette:

• ¼ cup yuzu juice
• ½ cup pomegranate juice
• ½ cup canola oil
• ¼ cup olive oil
• ¼ cup rice wine vinegar
• juice of 2 lemons
• salt & pepper

*Ingredients for this salad can be found at gourmet food shops & Asian markets.

Smoked duck is usually sold with the skin still on which should be removed in order to keep this dish light. Yuzu juice is derived from a small Japanese citrus fruit.

Procedure:

1. Prepare the vinaigrette: In container with tight fitting lid, place all ingredients together and shake vigorously for 2 minutes. Vinaigrette will be temporarily emulsified and should be used in this state.

2. Remove seeds from cantaloupe and cut away from rind.

• Slice wedges approx. 1/4” thick and toss with 3 tbs vinaigrette.

3. Slice duck breast very thin, approx. 1/8” thick crosswise and toss with 3 tbs vinaigrette.

4. Cut snow peas lengthwise, julienne style and toss with vinaigrette as well.

5. Build salad by combining all ingredients except for snow peas. Layering duck, Cantaloupe, and spring greens. Top salad with small bunch of snow peas giving Height and eye appeal to salad. Drizzle vinaigrette on and around salad.