Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

QUICK FIX

Seared duck with crispy greens

Chef Vijaykanth is Demi Chef de partie, working with Taj groups of hotels for the past seven years. Currently, he is posted at The Gateway, Pasumalai, Madurai. He is a Diploma holder in Culinary Arts. He has been trained at the Taj Fort Aguawada, Taj Malabar and the Fishermen’s Cove in fusion cuisine andfine dining . He is an expert in Continental cuisine. His hobbies are reading books and playing cricket.

INGREDIENTS:

Duck breast: 2 Nos

Maple Duck Breasts, grilled and sliced

Lentils: 30 gms

Roasted corn Kernels: 30 gms

Roasted Red Bell peppers: One medium size

Lolo Rosa Lettuce: Few

Spinach leaves: Few

Radicchio lettuce: Few

Frisse lettuce: Few

Orange segments: Four

Chives: One for garnishing

Cilantro Orange Chipotle Dressing

Grill the duck breast till it turns pink in colour.

Bring the lentils to the boil and cook until the lentils are soft. Ensure the lentils don’t turn too soft. Allow it to cool.

Place the corn kernels in the oven and roast for five minutes.

Arrange the lettuce and spinach in the bowl and lay to slices of duck breast on the salad.

Remove the skin from roasted red bell pepper and slice into julienne. Arrange the lentils, orange segments and roasted bell pepper strips on the salad

Sprinkle all over the roasted corn kernels. Pour a little orange chipotle dressing over salad.

Sprinkle some finely chopped chives on duck

Garnish with one piece of chive

Printer friendly page  
Send this article to Friends by E-Mail