Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day. Remove the duck breasts from the refrigerator and rinse off the salt and pepper. Place the breasts in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries. Marinate the duck breasts for 2 days. Preheat the oven to 400 degrees. Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place the breast skin-side down and sear the fat until crispy, about 4 to 5 minutes. Turn the duck breast over and place in a hot oven. Roast the breast for about 5 minutes for medium-rare. Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1-inch pieces. In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together. Whisk until the dressing is emulsified, about 2 minutes. Season with salt and black pepper. Toss the spinach with the warm dressing. Mound the greens in the center of the plate. Arrange the duck slices around the greens. Sprinkle the pecans and blue cheese over the salad. Garnish with red onions, black pepper on the rim and parsley. This recipe yields 4 salad servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 01-25-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 192 (81%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 3522.9mg||121 %|
|Potassium 287.2mg||8 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 8.4g|
|Protein 3.5g||5 %|
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Calories per serving: 238
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