Description
I found this on the chef to chef website. It sounds like a great salad.
Ingredients
- Duck Breasts
- Peanut Oil
- Chili Powder
- Mixed Salad Greens
- Garlic Cloves
- Salt
- Sour Cream
- Buttermilk
- Chipotle Chile In Adobo
- Fresh Cilantro Leaves
- Scallions
Instructions
- 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 : 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
- 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