Duck and Arugula Salad by Coconut Bay’s Chef P
Warm up from this winter’s chill with a touch of Caribbean flare. Our very own world-renowned Chef P. recommends the Duck Breast Dinner Salad for people looking for a flavor enriched dinner, but wanting to keep it light. Bon appetit!
- Duck Breast – 4 ounces
- Shrimp 4 pieces
- Coconut Milk -1 ½ tins
- Olive Oil – 2 ounces
- Curry Paste 1 ounce
Now that you have all the ingredients it’s time to get cooking.
Preparing the duck breast:
Step 1: Preheat oven to 175 degrees
Step 2: Score the fat on the duck breast in a crisscross pattern in one inch intervals.
Step 3: Season duck breast with the salt, pepper and olive oil.
Step 4: Sear seasoned duck breast in a frying pan to seal in the juices and to get a good brown crust on the outside.
Step 5: Place seared duck breast (still in frying pan) in the oven to finishing cooking. It is recommended to have a uniformly pink color throughout the duck. To achieve this coloring cook the duck breast for an hour.
Preparing the dressing:
Step 1: In a sauce pan add olive oil. As the olive oil heats up, add the curry paste, shrimp, a pinch of salt & pepper. After all ingredients have been added, stir in coconut milk. Reduce heat to a slow simmer for 15-20 minutes.
Step 2: Pour all the ingredients from the sauce pan into a blender, add one once of olive oil, and mix until a smooth texture. Strain the mixture and place in the refrigerator to chill.
Pulling it all together:
Step 1: Arrange the arugula nicely on a plate.
Step 2: Slice and place the duck on top of the arugula.
Step 3: Pour the dressing around the plate.
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