Hold on to the salad recipe for after Thanksgiving- you will be able to add leftover chopped turkey or make a big turkey wrap with the apple walnut and cheddar salad.
For Labor Day cooking, besides our usual hot dogs and hamburgers, I like to relax on Sunday night and make a special meal—outdoor grilling and cold salads balance the heat of the Sun coast.
4 boneless duck breasts-( Butcher Block on 17th has a wide variety of game meat and plenty of Duck breasts in the freezer section)
Score the skin to release fat from the duck breasts.
Season with salt and pepper and Chinese Five spice powder (a staple in my pantry with the hint of star-anise.)
Let rest in refrigerator for 1 hour.
Heat grill and cool to a medium heat. Because duck breasts are so fatty with the skin, flames may grow. If you have time, pan sear the duck breasts inside and then pop them on a medium grill until medium rare in the center. Let rest for 15 minutes before slicing. Cut thin
For last minute glaze:
4 Tablespoons grilling honey
4 Tablespoons apricot preserves or apple jam.
Hot water- about 2 teaspoons. Mix together and heat over a very low flame. The hot water will help keep the glaze smooth. Glaze duck before slicing while resting.
The balance of the honey with the salad reminds me of the upcoming autumn-farm fresh apples.
Inspired by Bon Appetit
Apple Salad with Walnuts and Lime
3 apples sliced thinly
3/4 cup toasted walnuts
5 scallions , julienned
1/4 cup lime juice
3/4 cup grated white cheddar
1tsp red pepper flakes
3TBSP olive oil
Salt and pepper
1/4 cup parsley, chopped
Preheat oven to 350 degrees. Toast walnuts on a cookie sheet until golden brown, set aside. Combine walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl, season with salt and pepper. Add cheese and oil, toss gently. Allow flavors to marinate before serving.
Arrange duck slices as a fan on the plate. Gently drizzle extra glaze over the sliced duck. Serve with apple walnut salad on the side.