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Seared Duck Breast and Butternut Squash Salad

WAHOO_EGGER_CVILLE
WAHOO_EGGER_CVILLE Posts: 293
in Poultry

My wife and I decided to do something a bit different this Thanksgiving and steer clear of the traditional Thanksgiving preparations.  We made a butternut squash salad to accompany seared duck breast.  We finished the meal with poached pears, home made whip cream and of course some port!

The butternut squash salad was unbelievable.  It was warm, filling, and quite light.  The colors of the salad were bright and easy on the eye. 

Ingredients: Butternut Squash Salad

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan
  • 6 pieces of crispy bacon diced

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, bacon and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

 

Ingredients: Seared Duck Breast

  • 2 duck breasts
  • Salt and Pepper
  • Olive Oil (we used the rendered bacon grease to sear the skin)

 

Directions:

  1. Preheat egg to 350 degrees and add place setter for indirect cooking.
  2. Score skin on breasts ¼ inch diagonal lines.
  3. Season the skin with salt and pepper.


4.  In a sauté pan sear duck breast on medium high heat skin side down 4-5 minutes.



5.  Once skin has reached desired crispiness, transfer to egg.



6.  Cook until internal temperature reaches 125-130 degrees.
7.  Remove from grill and let rest for 10 minutes.
8.  Once meat has rested plate and enjoy!










We finished the meal with poached pears, home made whip cream, and of course some Port.  Happy Thanksgiving!



This was the best meal my wife and I have prepared this year and really hope that you will give it a try.  It was really easy and it was FANTASTIC! We will definitely make this one again!




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