Sunday, October 14, 2007

Fall duck breast salad with goat cheese stuffed figs

Its been awhile since my last post, a new job has kept me busy. This salad was conceived for my fall menu using seasonal ingredients like figs and cranberries. It is a simple salad of a 7oz duck breast cooked medium rare and sliced set atop a bed of mixed greens dressing with a citrus vinaigrette, garnish of cranberry compote and three ripe figs stuffed with herb goat cheese. A sprinkle of orange zest completes the salad. Its a nice entree sized salad with the comfort food quality's of thanksgiving flavors, enjoy.

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