Duck Endive Salad
Duck Endive Salad
Directions
- Season the duck breast.
- Heat olive oil in sauté pan and cook duck to just over medium. Set aside and allow to rest.
- Arrange the endive around the plate. Place the arcadian blend in the middle of the endive. Sprinkle the pecans, peppers over the mixture. Slice the duck and fan over the top of the greens.
- Fry the egg in sauté pan, over easy not flipping it. Top the duck with the fried egg.
Ingredients
- 5 oz. duck, breast(s)
- 3 oz. endive, leaves
- 2 pinches McCormick® Salt Free Seasoning
- 2 oz. Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
- 2 oz. Peak Fresh Produce® Pepper(s), Orange Bell, sliced
- 2 oz. Peak Fresh Produce® Pepper(s), Yellow, sliced
- 4 oz. Peak Fresh Produce® Tomato(es), Cherry, roasted
- 2 oz. pecans, candied
- 1 oz. Piancone® Oil, Olive, Extra Virgin
- 1 each West Creek® Egg(s), Large
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
