Las Canarias

112 College Street, San Antonio, TX 78205
210-518-1063

Honey-Lacquered Duck Breast with Duck Confit, Rosemary and Orange Bitter Greens, Peruvian White Beans, Carrot and Chard

Ingredients for Duck:

7 oz. breast of duck
2 oz. duck confit
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh garlic, minced
1 Tbsp. fresh chives, chopped
1 Tbsp. Fresh orange zest
Cut incision in center of duck and stuff with confit, herbs and zest
For cooking the duck:
1 oz. light olive oil
2 oz. butter
1 rosemary sprig
Squeeze of fresh lemon
1 Tbsp. honey

Ingredients for Bitter Green Salad:

2 oz. kale, cleaned and chopped
2 oz. Peruvian white beans, soaked and cooked in stock
1 Tbsp. baby carrot, peeled into ribbons
1 Tbsp. baby zucchini, peeled into ribbons
½ shallots, sliced
3 chard stems, small if possible
dandelion greens
frisee lettuce

Ingredients for Duck Fat Vinaigrette:

(Serves 6)
2 oz. shallots, sliced
2 oz. sherry vinegar
2 oz. maple syrup
1 oz. picked thyme
1 oz. Dijon mustard
6 oz. duck fat
Can substitute bacon fat or light olive oil
Salt and pepper

Ingredients for Garnish:

Reserved pan jus
Huckleberries, blueberries, or pomegranates

Method for Vinaigrette:

1. Sweat shallots in duck fat until translucent. Add remaining ingredients to sauté pan, mix well and transfer to blender. Blend all ingredients until emulsified.

Method for Duck and Salad:

1. In saute pan on no heat, put a light film of oil, season duck breast with salt and pepper and place in pan skin side down. Turn heat on low, do not move duck breast but allow to cook until skin is golden brown.
2. Turn heat up to medium and turn duck over, skin side up. Add 2 oz. butter and whole rosemary sprig with one tablespoon honey. Spoon mixture over duck repeatedly for approximately two minutes.
3. Remove from heat and allow to rest for 5 minutes before slicing.
4. While duck is resting, assemble the salad ingredients in bowl. Warm approximately one ounce of vinaigrette per person and add to salad. Season with salt and pepper and mix thoroughly.
5. Place salad mixture on center of plate with sliced duck breast on top.
6. Reserve one tablespoon of liquid from seared duck pan and ladle around plate. Garnish options include, huckleberries, blueberries and pomegranates.

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