Spinach, Watercress and Mango Salad Dressed with
an Orange/Miso Vinagrette
Ingredients:
4 DUCK BREASTS-BONELESS-SKINLESS 1/2 # OF SPINACH-WASHED AND PICKED 1/4 # WATERCRESS- WASHED AND PICKED 1 RIPE MANGO-PEELED AND SLICED 1 CUP OF MISO VINAIGRETTE (SEE ACCOMPANYING RECIPE) SEA SALT AND PINK PEPPERCORN'S FOR GARNISH BASIL OIL(SEE ACCOMPANYING RECIPE)
PREPARATION Season the duck breasts liberally with sea salt. Pan sear the duck breasts in grapeseed oil or canola oil over medium heat in a heavy bottomed saute pan or cast iron. Cook for 3-4 minutes on each side to achieve a medium rare duck breast. Pull the duck breast from the saute pan and let rest for 3-4 minutes. While the duck is resting, toss the watercress and spinach in a mixing bowl with half of the miso vinaigrette and a little sea salt.
PRESENTATION Divide the salad equally between 4 dinner plates or 8 salad plates. Slice the duck breast thinly and once again divide equally amongst the plates and fan out the duck breast exposing the rosy interior. Season the duck with some large flaked sea salt. Arrange the sliced mango decoratively on the salad. Drizzle a little of the miso vinaigrette around the outside of the salad and finish the plate with basil oil and crushed pink peppercorns. Serve immediately. Will serve 8 as an appetizer salad or 4 as a dinner salad.
ORANGE/MISO VINAIGRETTE
1 QUART OF ORANGE JUICE- REDUCED BY 1/2 3/4 CUP OF MISO 1/8 CUP OF RICE WINE VINEGAR 3 CUPS OF GRAPESEED OIL JUICE OF 1/2 LIME PINCH OF CAYENNE PEPPER
PREPARATION Put the reduced orange juice in a small mixing bowl. Whisk in the miso and the rice wine vinegar. Slowly drizzle in the grapeseed oil whisking vigorously the entire time(this can also be achieved in a blender). After all the oil has been incorporated season with the lime juice and cayenne pepper. Store in an airtight container in the refrigerator.
BASIL OIL
1/2 # BASIL 1 CUP OF GRAPESEED OIL PINCH OF VITAMIN C POWDER
PREPARATION In lightly salted, boiling water blanch the basil for 20-30 seconds and then shock in ice water. Once the basil is cold, remove and dry on paper towels. Roughly chop the basil and place in blender with the grapeseed oil. Turn the blender on and off to get the emulsification started. Add just a tiny pinch of the vitamin c powder and blend until smooth. Let stand about 15 minutes and the place in chinois over a non-reactive container and let drip until no more oil comes out. You can discard the basil puree. Place in a non-reactive, covered container and it will last up to three days in the refrigerator.
