Butter Poached Duck Breasts with Watercress Salad

Butter Poaching Technique Butter Poached Lobster with Herbed New Potatoes Butter Poached Shrimp with Yuzu-Carrot Puree Butter Poached Duck Breasts with Watercress Salad Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée WINE NOTES Newton Unfiltered Chardonnay: This is your typical ‘big’ chardonnay from California. It goes through a second fermentation that almost all reds and many whites experience called malo-lactic fermentation where the ‘malic’ or ‘green’ acids (apple, green grape) are converted to lactic acids which give the wine buttery, creamy and even vanilla notes. Complex, with large flavors of butter-poached golden apples, baked rolls and roasted nuts; it’s really a ‘food wine’ meant to be consumed with a meal allowing the characteristics of both to be highlighted. Merryvale “Scarmont” Sauvignon Blanc: This is a very robust sauvignon blanc which has actually been both fermented and aged in oak. This blends the best of both worlds with creamy notes of a Bordeaux blanc with good acid and ‘New World’ fruit of mango, guava and citrus. Sometimes rich dishes need a strong wine that still has a light profile and good acid to refresh the palate		Butter Poached Duck Breasts with Watercress Salad Serves 4 4 free range or organic duck breasts, skin removed* 1 recipe Butter Poaching Liquid ½ pound watercress, washed and spun dry 2 tablespoons naturally brewed rice vinegar Kosher salt and freshly ground black pepper Canola or grapeseed oil for cooking Season the duck breasts with kosher salt and freshly ground black pepper. In a sauté pan coated lightly with oil over medium-high heat, add the duck breasts and sear for about 10 seconds on each side. Remove duck breasts from pan and set aside. In a large sauce pan, bring the Butter Poaching Liquid to exactly 120 degrees and add the duck breasts. Allow duck breasts to cook in the Butter Poaching Liquid for up to 20 minutes before slicing. Meanwhile, in a bowl, toss the watercress with naturally brewed rice vinegar and season with kosher salt and freshly ground black pepper. Place a small mound of salad on a plate and top with warmed slices of duck. Garnish with cracklings. *If you have time, make cracklings by slicing ¼- inch ribbons of duck skin. In a pan coated with ¼-inch of oil, over low heat, fry the skin until brown and crispy. Transfer to a paper towel-lined plate and season with salt. Hold for garnish.


		Simply Ming Home Page Recipe Archive - Show Schedule

Many of the hard to find ingredients and cooking tools that Ming uses are available at Ming's online store.
Click here to browse the store!

Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée