WEB EXCLUSIVE RECIPE
Breasts of ducks are available in most supermarkets and most certainly at the local butcher. If you’ve never cooked duck, this is a great introduction to doing it without fear. The key is to sear the breasts, skin-side down, leaving them in the hot pan sufficiently long enough for the skin to become crispy. Do not be tempted to move them around in the pan or you will break the sear. For lunch, I serve this salad as a main course with a Côtes du Rhône followed by fruit for dessert. —Victoria Amory
Duck Magret and Warm Onion Salad
Serves 6
Ingredients:
1/2 cup olive oil, divided
1 medium red onion, sliced into rings
1 medium white onion, sliced into rings
12 scallions, white and green parts only, cut into 3-inch pieces
1/2 cup balsamic vinegar
1/2 cup sherry vinegar
1 sprig thyme
6 boneless duck breasts, with skin
Sea salt and fresh ground pepper
Directions:
In a large sauté pan, heat 4 tablespoons of the olive oil over high heat. Add the onions and sauté until translucent, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar and 4 tablespoons of the sherry vinegar. Simmer over low heat until the onions become soft and dark, about 10 minutes. Stir in the scallions and thyme. Remove from the heat and keep warm or make ahead and reheat.
Using a sharp knife, make a cross-hatch pattern on the skin of each duck breast. Season the skin side with salt and pepper. Heat the remaining olive oil in a large skillet over high heat until smoking. Place the duck breasts in skin-side down and sear, without moving the breasts, until the skin is crispy and golden, about 8 minutes. Using a spatula or pair of tongs, turn the duck over and cook for 2 minutes more for medium rare. Transfer the duck to a cutting board and let rest for 2 minutes, reserving the juices. Slice the breasts on the diagonal into three or four pieces.
Whisk together the remaining olive oil and sherry vinegar. In a large serving bowl, toss the greens with the dressing and season with salt and pepper.
To serve, arrange the greens on a shallow serving platter, top with the onion mixture, followed by the duck breasts. Drizzle with the accumulated juices and serve warm.
