Small Plates
Ingredients
1 duck breast, 8 ounces 2 heads frisée lettuce 1 cup cherries, pitted & halved 3 ounces goat cheese, crumbled 1/3 cup pistachios, chopped Balsamic glaze Extra-virgin olive oil Kosher salt Freshly ground black pepper, to taste Sea salt flakes, to tasteDirections
- Prepare the OFYR grill.
- Sprinkle the duck breast all over with 1 teaspoon kosher salt and 1 teaspoon pepper.
- Place the duck breast skin side down on the rim of the OFYR and roast until the skin is a deep caramel color and crispy, about 6 minutes to 8 minutes. Flip the breast and continue cooking until the duck reaches an internal temperature of 135 degrees F. for medium-rare.
- Remove the duck from the OFYR and let rest for 10 minutes before slicing the breast across the grain into 1/4" pieces.
- Place the cherries directly on the cooking plate of the grill and roast for 5 minutes turning occasionally. Remove from the grill and let cool to room temperature.
- Tear the frisée and add to a large salad bowl.
- Lay the slices of duck breast over the greens. Sprinkle with the goat cheese, then the cherries and the pistachios.
- Just before serving, drizzle with olive oil and balsamic glaze and finish with a sprinkling of sea salt flakes and a few grinds of black pepper.