Ingredients:
4 duck breasts marinated in Asian Glaze and grilled (may substitute steak, chicken, seafood)
4 quart greens mix
1 cup red or green apple diced ¼”
1 cup jicama, peeled and diced ¼”
1 cup rehydrated cranberries (see below)
20 whole mint leaves
1 cup toasted sesame dressing
1 cup braised butternut squash (see below)
1/3 cup toasted and chopped pecans
Toasted sesame seeds (black & white) for garnish
Asian glaze for garnish (see below)
For Braised Butternut Squash:
1 cup butternut squash, peeled and diced ¼”
½ teaspoon extra virgin olive oil
¼ teaspoon Kosher salt
½ teaspoon minced garlic
3 teaspoons water
Black pepper to taste
- Pre-heat oven to 375°. Combine squash, olive oil, salt, pepper and minced garlic in a small baking dish and mix well. Add 3 teaspoons water, cover tightly with aluminum foil and roast for 20 minutes. Check for doneness. Squash should be tender but with a slight crunch. Remove from oven and cool in refrigerator.
For Rehydrating Cranberries:
1 cup dried cranberries
½ cup water
- In microwave save bowl, combine cranberries with water. Heat for 1 minute on high. Drain cranberries and cool in refrigerator.
For Toasted Pecans and Sesame Seeds
- Pre-heat oven to 375°. Place sesame seeds on baking pan. Roast for 4-6 minutes until lightly toasted.
- Place chopped pecans on baking pan. Roast for 4-6 minutes until lightly toasted.
For Asian Glaze:
½ cup char siu
½ cup sweet chili sauce
1 tablespoon minced ginger
½ teaspoon Sriracha sauce
1 tablespoon lime juice
- Whisk all ingredients together in a small mixing bowl. Butterfly duck breasts and marinate with ¼ cup of glaze for a minimum of 4 hours.
Procedure:
- Remove marinated duck breast from refrigerator and grill to desired doneness. Remove from grill and allow to cool. Once cooled, cut breasts in 1/8” slices and place in pan with ¼ cup of Asian glaze (keep duck breasts warm for service). Place remaining Asian glaze in squeeze bottle for garnish.
- In large salad bowl, combine squash, apple, jicama, cranberries, mint leaves, pecans and dressing. Toss gently. Place warm duck on top of salad. Zig-zag glaze over top and garnish with toasted sesame seeds.
Serves: 4
Courtesy: Seasons 52 & The Chef's Academy
