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Seared Duck Breast with a Warm Spinach and Artichoke Frizee

by Chef Luciano Pellegrini

Summary: Delicious and easy to cook, golden seared peking duck breast served with spinach, artichoke and frizee as warm salad with vincotto dressing.

Prep time and Cooking time (duration): 11 minutes

Number of servings (yield): 2

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Ingredients for Seared Duck Breast with a Warm Spinach and Artichoke Frizee:

  • 4 Peking Duck Breasts
  • I Cup Artichoke
  • 2 Tbsp. Olive Oil
  • 1 Garlic Clove
  • 1 Tbsp. Butter
  • 2 Cups Spinach
  • 2 Cups Frizee
  • ¼ Cup Vincotto
  • Olive Oil
  • Salt
  • Pepper

Get Ready To Work in “Real Time” to Make Seared Duck Breast with a Warm Spinach and Artichoke Frizee:

Get out these items and utensils: Knife for chopping, 2 frying pan, tong

Get from pantry: Salt, Pepper, Olive Oil, garlic, Vincotto

Get from refrigerator: Duck Breasts,  butter, Artichoke fresh Sage, Spinach, Frizee

Pre-prepare the following:

  • Brine duck breast in salt and water solution for one and half hour
  • Take Peking duck breasts and make diagonal incisions down the length of breast as shown in the video
  • Remove outer leaves of artichoke until only pale green leaves are visible
  • Peel stem, removing all green

Begin to cook with Chef Pellegrini:

Cook peking duck:

  1. In a hot pan, add olive oil
  2. Place duck breasts skin side down
  3. Once breast starts melting, reduce heat to prevent burning of skin
  4. Sear on skin side for ¾ of the cook time, before turning
  5. Once duck is seared on both sides, remove and let rest
  6. Slice duck breast into ¼” thick pieces, set aside

Prepare spinach artichoke and frizee salad:

  1. Head a pan with olive oil and butter
  2. Add 1 finely sliced garlic
  3. Add artichokes to pan
  4. Add spinach, don’t cook all the way
  5. In large bowl, add frieze lettuce to bottom
  6. Add artichoke and spinach
  7. Dress salad with Vincotto, and drizzle olive oil

To Serve:

  1. On serving plate, place about a cup of salad in center of plate
  2. Place slices of duck along edge of salad
  3. Drizzle Vincotto plate
  4. Drizzle Olive oil over salad and duck
  5. Sprinkle freshly grounded pepper

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