Smokey Duck Breast Salad with Lemon Vinaigrette

This recipe is courtesy of Chef Eduardo Garcia and Montana Mex.

AN ELEGANT START TO AN ELEGANT MEAL! BEST SERVED TO SOMEONE YOU LOVE

 PREP TIME: 2 HOURS, 10 MINUTES / COOK TIME: 15 MINUTES / TOTAL TIME: 2 HOURS, 25 MINUTES

 INGREDIENTS

• 1 duck breast
• 1 head butter lettuce
• I head endive
• 2-3 watermelon radishes, thinly sliced
• 1 tsp fresh thyme
• ¼ tsp Montana Mex Mild Red Chile Seasoning
• ¼ tsp Montana Mex Sweet Seasoning
• Lemon Vinaigrette
• 2 tsp Montana Mex Avocado Oil
• 1 lemon, juiced
• ¼ tsp finely minced onion
• 1 tsp dijon mustard
• 1 tsp agave
• ¼ tsp pepper
• 1 tsp fresh thyme

METHOD

1. Dry duck breast. Score the skin in a diamond pattern to allow to heat evenly and seasonings to soak in.
2. Top with fresh thyme, Montana Mex Mild Chile and Sweet Seasonings on each side. Marinate for 2 hours.                                     
3. Warm saute pan on low heat. Cook 10 minutes on low, skin side down.
4. Flip and cook for another 5 minutes. Set aside.
5. Mix Montana Mex Avocado Oil, lemon juice, onion, mustard, agave, pepper and thyme in a bowl. Stir well.
6. Rinse lettuce and endive. Mix with dressing and arrange on a plate with radish slices.
7. Top with slices of duck breast. Enjoy.                         



For more of Chef Eduardo Garcia's recipes, visit Montana Mex