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Sunday, August 21, 2011
Duck Breast Salad with Arugula, Goats Cheese, and Blueberry Compote
9:46 AM | 
Posted by
commiskaze |
A perfectly tasty salad which an abundance of flavours and textures. Im not going to go overly crazy with the description and recipe writing but I will give you the basics.
Ingredients
Duck Breast (scored)
Arugula
Goats Cheese
Blueberries
Sugar
Method
Cook duck breast skin side down on a medium heat to render out all the fat, and leave you with a crispy skin. When skin is crisp give the meat side a quick sear and remove from heat. The arugula was dressed with a simple wildflower honey vinaigrette. Take about a 1/2 pint of blueberries, and two tbsp of sugar with just a touch of water. Bring to boil and let reduce to compote/jam like consistency. Put it all together and enjoy with a nice pinot.
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3 comments:
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0. Great photos makes it seem like anyone can replicate the recipe!
I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
http://erecipecards.com/
It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.
in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.
Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!
Please take a look. If you have any ideas or questions, please do not hesitate to write
Dave
http://erecipecards.com/
Contact@eRecipeCards.com
Do you take your own photos of the food prepared?
Yes, Ive been trying to get better at the food photography thing. Thanks.
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