Sunday, August 21, 2011

Duck Breast Salad with Arugula, Goats Cheese, and Blueberry Compote

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.


Duck Breast (scored)
Goats Cheese


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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Anonymous said...

Do you take your own photos of the food prepared?

commiskaze said...

Yes, Ive been trying to get better at the food photography thing. Thanks.