Prep 10 mins
Cook 10 mins
I found this on the Chef to Chef website. It sounds like a great salad.
- 2 duck breasts
- 1 tablespoon peanut oil
- 1 tablespoon chili powder
- 2 cups mixed salad greens
Chipotle Ranch Dressing
- 2 garlic cloves
- 1⁄2 teaspoon salt
- 1⁄3 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon chipotle from canned chipotle chile in adobo, chopped
- 3 tablespoons fresh cilantro leaves, minced
- 1 scallions, very thinly sliced or 1 tablespoon chives, chopped
- Duck Breast:
- Prepare the grill.
- Brush the duck breasts with peanut oil and rub with chile powder.
- Put the duck on the grill skin side up and cook for three minutes.
- Turn skin side down and cook for three more minutes.
- Internal temperature should be 140 degrees F. for rare.
- Cook longer if you want the duck more done.
- Serve over salad greens with the chipotle ranch dressing.
- Chipotle Ranch Dressing:
- Smash the garlic and put into a blender.
- Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
- Put in a bowl, add the cilantro and scallions or chives and stir well.
- Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
- calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
- Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
- NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
- slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.
I prepared the duck differently than shown, but the chipotle ranch is outrageous. I added a bit more sour cream (1/2 cup) as the chile was a bit overpowering the duck meat. I plan on using the left over dressing on a garlic steak tomorrow night. Thanks