Simmer Stock - Kitchen performing: Duck Salad with Preserved Meyer Lemon Vinaigrette

Duck Salad with Preserved Meyer Lemon Vinaigrette

So what do you do with preserved meyer lemons and left over duck breast? Make a salad with some red leaf lettuce and goat cheese.

To refresh the bank account after the splurge on venison, I wanted to make something with stuff on-hand. Since I had the preserved lemons that I started last week I figured that I should try to do something with those. I've seen references to a preserved lemon vinaigrette from a french restaurant in San Francisco called LuLu (never heard of it before doing a google on "preserved meyer lemon", so I can't vouch for the place), so I focused on salad. I also had some duck breast left over from the other night that needed to be disposed of some way soon.

For the vinaigrette I chopped a preserved lemon up real fine (oh, BTW, they turned out pretty good - bright and lemony, but very salty) and mixed it with some sherry vinegar, olive oil, fresh thyme, and a bit of sugar. I added this to chopped red leaf lettuce. To freshen up the duck breast I julienned it and tossed it with a little toasted sesame oil and some thinly sliced shallots that had been sautéed in butter. The rest was plating: heap dressed lettuce on a plate, top with warmed duck/shallot mixture and crumble fresh goat cheese all around.

Posted on Dec 30, 2001 @ 07:24 PM