RECIPE OF THE WEEK: DUCKCHAR ENDIVE & ARUGULA SALAD
Are you tired of the same boring healthy dining options? At DUCKCHAR, healthy doesn’t mean boring. Time to spice up your diet with the perfect salad to kick off the season.
½ head romaine lettuce
1 large head Belgian endive, thinly sliced crosswise (1 ½ cups)
½ red onion, sliced thinly
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, crumbled
Salt and freshly ground black pepper
1 pound DUCKCHAR duck breasts (pan seared or grilled, and chilled)
Red Wine Vinaigrette
Red Wine Vinaigrette Ingredients:
½ cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper.
Step 2 - On grill, cook DUCKCHAR duck breasts to desired doneness. Cook skin side down in pan at medium-high heat. Continuously drain off rendered fat while the DUCKCHAR duck breasts cook.
Medium rare*: about 4 min.
Well Done: about 8 min.
Step 3 - Flip and cook skin side up.
Medium rare*: about 3 min or until internal temperature reaches 135° F.
Well Done: about 5 – 6 min or until internal temperature reaches 165° F.
Cover duck breasts loosely with foil and let sit for 5 minutes.
Step 4 - In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula, cherry tomatoes, and half of the gorgonzola. Toss salad with vinaigrette (to taste). Season with salt and pepper. Cut DUCKCHAR duck breasts into thin slices, arrange them atop the salad and sprinkle remaining gorgonzola.