WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
SMOKED DUCK AND WALNUTS WITH WINTER GREENS
Categories Salad Duck Leafy Green Nut Poultry Christmas Orange Walnut Winter Pomegranate Endive Christmas Eve Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.)
- If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat.
- Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.
- Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246), and Sugartown Smoked Specialties (800-432-1039).
GLAZED SMOKED DUCK WITH CANDIED KUMQUATS
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquats. Simmer until kumquats are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm over low heat before continuing.) Strain glaze into small bowl. Discard cinnamon and bay leaf; reserve candied kumquats and glaze separately.
- Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice.
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