Grilled Duck Breast With Chipotle Ranch Dressing

lazyme's Note:

I found this on the Chef to Chef website. It sounds like a great salad.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

Duck Breast

• 2 duck breasts
• 1 tablespoon peanut oil
• 1 tablespoon chili powder
• 2 cups mixed salad greens

Chipotle Ranch Dressing

• 2 garlic cloves
• ½ 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

Directions:

1. Duck Breast:
2. Prepare the grill.
3. Brush the duck breasts with peanut oil and rub with chile powder.
4. Put the duck on the grill skin side up and cook for three minutes.
5. Turn skin side down and cook for three more minutes.
6. Internal temperature should be 140 degrees F. for rare.
7. Cook longer if you want the duck more done.
8. Serve over salad greens with the chipotle ranch dressing.
9. Chipotle Ranch Dressing:
10. Smash the garlic and put into a blender.
11. Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
12. Put in a bowl, add the cilantro and scallions or chives and stir well.
13. Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
14. calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
15. Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
16. NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
17. 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.

Reviews

[R-Designs]

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