Canadian Panzanella Salad With Moulard Duck

Makes 6 Servings

  • 9 cups Arugula
  • 2 cups Sunflower microgreens
  • 2 cups Capriny Goat Cheese crumbled
  • 1 cup Macintosh apple sliced into batons
  • 1 cup Strawberries sliced
  • 1 ½ cups Seasoned Sesame Seeds
  • ¼ cup Scallions sliced
  • 12 oz. Moulard Duck Breast
  • ½ cup Manitoba Harvest Sriracha Hemp Seeds

Wild Blueberry, Basil and Balsamic Vinaigrette
  • 1 cup Balsamic Vinaigrette
  • 2 tbsp Wild Blueberry Jam
  • 2 tbsp Maple Syrup
  • ½ tsp minced garlic
  • ½ tsp dried basil

Marinade for the Duck
  • 1 ½  cup Tawny Port
  • ¼ cup French’s Worcestershire Sauce
  • ¼ cup Fresh Garlic minced
  • ¼ cup Scallions chopped
  • 4 tbsp Montreal Steak Spice
Allow to marinade over night in a ziplock bag. When ready to cook, heat BBQ on high and take duck out of fridge and allow to come to almost room temperature. Place the duck breast on the grill fat side up searing for 3-4 minutes and replace into marinade. Let sit for 10 minutes and place fat side down for 4 minutes or until the fat starts to sizzle. Replace into marinade for 5 minutes and place back on grill fat side up. Continue to baste until desired doneness. Remove from heat and tent on a board.
For dressing add all ingredients into a small nonstick pan and heat on high until bubbling. Reduce heat to low stirring occasionally until the mixture reduces by half. Allow to cool and reserve.
Place all ingredients into a large bowl and toss in dressing all except the hemp seeds.  Divide amongst plates and slice duck thinly and layer on to the salad. Sprinkle with seeds on top.


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