Smoked Duck Salad w/ Tangerine Vinaigrette

A beautiful salad topped with smoke infused duck and a tangerine dressing.

📝 Ingredients

• 1 lb Mixed Green
• 1/2 lb Teardrop Tomatoes
• 16 Slices Poached Pears
• 2 Smoked Duck Breast, Thinly Slices
• 1 C. Candied Walnuts
• 1 tbsp Tangerine Vinaigrette Per Person
• Kosher Salt To Taste
• 1 C. Black Tea
• 1 C. Fresh Tangerine Juice
• 1 C. Orange Juice
• 1/4 C. White Wine
• 1 Clove Garlic, Chopped
• 2 Cloves Shallot, Chopped
• 1/2 C. Blended Olive Oil
• 1 tbsp Tubular Chives Cut Small Pieces
• Salt And White Pepper To Taste
• 2 Pieces Firm D'anjou pear
• 1/2 C. White Wine
• 1/2 C. Granulated Sugar
• 1 Bay Leaf
• 1/2 tsp Whole Peppercorn
• 1/2 tsp Juniper Berry
• 1 Whole Lemon, Slices
• 4 oz Walnut Halves
• 2 tbsp Corn Syrup
• 2 tbsp Granulated Sugar
• Pinch Cinnamon
• Pinch Salt
• 1/2 tbsp Toasted Sesame Seeds

👨‍🍳 Instructions

1. 1Rub the Duck breast with Kosher salt until fully coated and let sit over night.
2. 2Wet the black tea and place in a small wok or smoker and place over high heat until the tea starts smoking. Lower the heat to low and place the duck breast on a rack over the smoking tea.
3. 3Cover the entire wok or smoker and cook for about 30 minutes, then remove from smoker and let cool.
4. 4To serve, thinly slice the breast lengthwise and place a four to five pieces on a plate.
5. 5Fan out the duck breast on the top of a plate.
6. 6Toss the mixed greens with the vinaigrette and mount in the center of the plate.
7. 7Garnish the salad with the poached pears, tomatoes and candied walnuts.
8. 8Serve immediately.
9. 9--- Vinaigrette: ---
10. 10Sweat shallot and garlic with a tablespoon of olive oil for a minute and deglaze with white wine.
11. 11Add tangerine and orange juice, simmer with slow heat until the liquid come down to 1 cup let it cool down.
12. 12Put in a blender and blend until the dressing is smooth (no large piece of garlic or shallot).
13. 13Slowly pour the oil into the blender so that it emulsifies.
14. 14Add salt and pepper to taste, remove from blender and add the chives.
15. 15Hold in the refrigerator until ready to serve. You may add some sugar if need.
16. 16--- Candied Walnuts: ---
17. 17Start by toasting off the walnuts in a 275 degree oven until crispy about 5-7 minutes.
18. 18Meanwhile, in a saucepot, add sugar, corn syrup, cinnamon and pinch of salt and bring to a boil with medium low heat and to cook until the liquid bubble and turn color to a light brown. (Must be really careful a few seconds too long can burn the sugar.
19. 19Remove from heat and toss the toasted walnuts and sprinkle with sesame seed, mix well and lay out the coated walnuts on parchment paper and let cool.
20. 20--- Poached Pears: ---
21. 21Cut the pear in 1/8 from top to bottom and remove the seeds. Set aside.
22. 22Add all the ingredients except the pear in a pot and bring to a boil and lower to a simmer for 5 minutes turn the heat off and toss in fresh pear.
23. 23Let it cool down in the refrigerator set aside until ready to serve.
24. 24**This is not a normal way to poach the pear, the pear should be under cooked and slightly firm