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Smoked Duck Salad with Papaya


4 Muscovy duck breasts
1 cup port or red wine
Salt and pepper to taste
1 bunch rosemary
1 bulb garlic
1 head red oak leaf lettuce
1 head radicchio
8 ounces arugula
8 ounces frisee or similar bitter green
2 papaya, seeded and sliced lengthwise 1/4"" thick
6 red beets, peeled and cleaned
4 ounces gorgonzola or blue cheese


Roast beets at 375F for 25 minutes to bring out the natural sugars. Wash all salad greens in cold water. Rough chop lettuce and radicchio into bite size pieces. Remove leaves of frisee and tear into pieces to line the plate with. Toss radicchio and lettuce in bowl to mix well. Place frisee on bottom of plate, topping with 4 - 5 oz. serving of salad mix. Cut beets into four sections and arrange four per plate. Intertwine the sliced papaya so it lays upward on salad mix. Slice duck breast at a 45( angle across the breast. Top salad with smoked duck breast slices and gorgonzola cheese. Drizzle raspberry vinaigrette for service.