We tried this dish last night. It's got fennel GALORE!

Fennel Salad w/ Duck and Orange

INGREDIENTS:
1 lg Fennel Bulb
1 Onion, Valencia or Maui or Italian Red
2 Oranges
1 tsp. Kosher Salt
1 tsp. Pepper, Ground
4-6 oz. Duck Breast
1 Tbs. EVOO
1 tsp. Vinegar, red wine
1/2 tsp. Orange Zest
2 tsp. OO
4 Cups Arugula
2 Tbs. Italian Parsley
1/2 cup Kalamata Olives

METHOD:
Use the best EVOO and Kalamata olives available. There are three
stages to this salad, as well; the salad, the vinegrette, and
building the salad. The vinegrette is very versatile and can be used
with other fruits like nectarines, peaches and grapes.

For the Salad:
Trim the fennel bulb free of the stalks. Trim the fat end, too. Cut
the bulb in half and then slice on the diagonal, very thinly. Set
aside for later. Peel one of the oranges and cut this thinly and
crosswise. Set the orange slices aside for later.

In a frying pan, start the olive oil (OO) over medium-high heat.
Slice the duck breast skin into a diamond pattern. Salt and pepper
breast and skin. Set into OO skin-side down. Cook until fat is
rendered and skin is brown (approx. 5 minutes). Reduce heat to
medium and turn breast over for another 5 minutes. Plate breast to
rest and remove most of the rendered fat for other dishes.

To still heated pan, add fennel slices and sprinkle with salt. Stir
until fennel starts to wilt (approx. 2-3 minutes). Dump fennel into
glass bowl and let cool.

For the vinegrette:
In a small bowl, mix 1/4 tsp, Kosher salt, 1/4 tsp. pepper, zest
from second orange (for me, more is better but the original recipe
only called for 1/2 tsp.), 3 Tbs. orange juice, vinegar, and EVOO;
whisk until emulsified.

Building Salad:
Slice duck breast into thin strips, making sure each piece has some
of the crispy skin.

In serving bowl, mix thinly sliced onion, arugula, parsley (coursely
chopped), orange slices, and fennel. Pour vinegrette over fennel
salad and mixed-to-coat.

Place onto nice serving plate and add 3-4 pieces of duck. Serve with
Gewurtzraminer or Alsace (We enjoyed a wonderful Hugel '04
Gewurztraminer.)

The Ranger

The Ranger wrote:
> We tried this dish last night. It's got fennel GALORE!
>
> Fennel Salad w/ Duck and Orange
>
> INGREDIENTS:
> 1 lg Fennel Bulb
> 1 Onion, Valencia or Maui or Italian Red
> 2 Oranges
> 1 tsp. Kosher Salt
> 1 tsp. Pepper, Ground
> 4-6 oz. Duck Breast
> 1 Tbs. EVOO
> 1 tsp. Vinegar, red wine
> 1/2 tsp. Orange Zest
> 2 tsp. OO
> 4 Cups Arugula
> 2 Tbs. Italian Parsley
> 1/2 cup Kalamata Olives
>


Thanks! I am not crazy about cooking duck although I have enjoyed it
when eating out, but this might be interesting done with chicken.
(We also like gewurtztraminer.)

gloria p

Puester > wrote in message
...
> The Ranger wrote:
[..]
> > Fennel Salad w/ Duck and Orange
[..]
> Thanks! I am not crazy about cooking duck although
> I have enjoyed it when eating out, but this might be
> interesting done with chicken. (We also like gewurtztraminer.)

The recipe suggested smoked duck, garlic-infused roasted chicken, or
lime-shrimp as alternatives. I find smoked duck, uhm, overpoweringly
gamy, so I chose simply-seasoned duck breast.

Clan Ranger's also been forced to remove most shellfish from the
menu. Food allergies raised its ugly hydra-enhanced visage.

The salad has been requested by all four girl-units so next time
I'll run with the garlic chicken.

The Ranger

In article >,
"The Ranger" > wrote:

> The recipe suggested smoked duck, garlic-infused roasted chicken, or
> lime-shrimp as alternatives. I find smoked duck, uhm, overpoweringly
> gamy, so I chose simply-seasoned duck breast.

Really???

Even domestic duck?
--
Peace, Om

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