Seared Duck Breast (sliced) with a Lingonberry Sauce

over a Winter Leaf Salad (Frisee, Fennel, Clementines)

And Candied Walnuts

Mallard duck is absolutely delicious and if you don’t have time to harvest any yourself, great options are available from suppliers like Dartagnan Meats (dartagnan.com). They can ship duck breasts right to your door.

For the Duck:

Boneless Duck Breast Skin On (scored)

Preparation:

Sear skin side down in a hot skillet until crispy and the bread is at a perfect medium

Let the breath rest so the juices come up in the meat.

Slice and fan the breast meat on the side of the salad plate and top with Ligonberry sauce

Ligonberry Sauce:

Puree lingonberry preserves in a blender with a touch of simple syrup until smooth enough to pour.

NOTE: If Ligonberry preserves or jam is not available in your area substitute with huckleberry, red raspberry or blackberry preserves. All of these fruits pair perfectly with the duck.

For the Candied Walnuts:

12 oz walnut halfs

¼ stick of melted butter

4 Tbsp Brown Sugar

Dash of Nutmeg, Cinnamon and Cardamon

1 egg white

Preparation:

Roast the walnuts over low heat in a non stick fry pan for 5-8 minutes until fragrant

Meanwhile combine the melted butter, egg white, brown sugar and spices in a bowl.

Toss the nuts in the mixture and put them back in the pan to caramelize for another 15-20 minutes until crisp.

For the Salad:

Fresh Frisee 2-3 small to medium size heads

1 Large Fennel Bulb

4 -5 Clementines pelted and separated into wedges

Preparation:

Clean and slice the fennel bulb into this half moons

Tear the risée into fork size pieces and toss in a bowl with the sliced fennel and Clementine wedges

Set aside:

For the Dressing:

2 Tsp Whole Grain Mustard

2 Tsp Local Clover Honey

3 TBSP Champagne Vinegar

Sea Salt

Fresh Cracked Black Pepper

Preparation:

Combine the mustard, honey and vinegar in a small bowl. Whisk until smooth, season with Salt and Pepper to taste

Dress the salad just prior to service and top with the candied Walnuts. NOTE: Do not dress the winter frisee to soon or it will wilt.

Time Tip: The walnuts and dressing can be made a day ahead and stored. Expand or cut back on amounts based on how many are over for lunch or dinner.