Armagnac and Orange-Scented Duckling Breast and Duckling Leg Salad with Frisee and Dried Plum Chutney

Armagnac and Orange-Scented Duckling Breast and Duckling Leg Salad with Frisee and Dried Plum Chutney

From Executive chef Kenneth Thompson, Evansville Country Club, IN. Yield: 6 servings.

Marinade:

  • 3 oranges, fine zest
  • 1 oz. Armagnac liqueur
  • 1/4 cup fresh sage, rough chopped

Duckling:

  • 6 8-oz. Maple Leaf Farms Boneless Duckling Breasts

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