Wood Duck salad

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Ducks Unlimited

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Ingredients:

2 Wood Duck breasts, 1 bag fresh field greens, 8 ounces balsamic vinegar, 8 ounces crumbled Bleu cheese, 8 ounces pine nuts, balsamic vinegar to top.

Directions:

Place 8 ounces of balsamic vinegar in a small saucepan. Turn heat to medium high and reduce vinegar to a thick syrup. In a glass dish baste duck breasts with balsamic syrup and bake in preheated oven at 350 degrees until breasts reach 140 degrees. This keeps them slightly red inside. Meanwhile, toss green on a chilled plate. Toast pine nuts gently in a small pan, but don’t overcook. Sprinkle pine nuts and Bleu cheese on greens. Slice breasts thinly and arrange on top of greens. Drizzle unreduced vinegar over dish. Serve at once with favorite bottle of wine. Brad Barricklow of Ohio submitted this recipe to DU.

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