Duck Breast Salad with Bacon and Poached Quail Eggs

After presenting my last post on How to Poach Quail Eggs, several people have asked when I was going to post my recipe for Duck Breast Salad with Bacon and Quail Eggs. Well, here it is! Duck breasts and bacon go well together and if you add quail eggs to the salad, things are even more delicious!
Most people boil quail eggs, but as I said in my last post, I believe poached quail eggs are even more tasty because they have that soft unctuous yolk.The main components of this salad are the duck breasts, bacon and quail eggs and you can use whatever salad dressing you like. I have included my video below on how to cook perfect duck breasts so that the meat is pink and tender. Digital editing has been an entirely new experience for me so it took me many hours to put this together. Hopefully, the next video I do will go faster and will turn out better. Let me know what you think!                                                                           

Music credits:  Autumn Day by Kevin MacCleod

Duck Breast Salad with Bacon and Quail Eggs

2017-09-19 23:43:06

Serves 2

A duck breast salad adorned with yummy bacon and lovely quail eggs

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Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Ingredients

1. 2 duck breasts
2. 3 pieces bacon
3. 8-12 quail eggs
4. Salad greens to serve two (mixture of lettuce, arugula, spinach, etc)
5. Several leaves of basil (regular or Thai basil)
6. 1 carrot, sliced thinly into julienne
7. 1 tomato, diced
8. 1 spring onion
9. 1-2 radishes, sliced thinly
10. Salad dressing (Ranch or other creamy dressing)

Cook the duck breasts (see video for instructions)

1. Trim off any excess skin around the rim of the duck breasts. Score the skin-side of the breasts, making cuts 1/4 inch apart. Season with salt and pepper.
2. Heat a skillet to high heat and add a small amount of oil. Place each breast skin-side facing down on the skillet, reduce heat slightly and cook for about 3-4 minutes until the skin turns golden. Flip each breast over and cook the other side for about 3-4 minutes. Remove the breasts from the pan, place on a cutting board and make a small incision on the flesh side of the breast.
3. Wrap each breast in foil and bake for about 7-8 minutes at 350 F (180 C) until the breast meat turns pink inside. If the meat is still red inside, then continue to bake for another few minutes. Remove from oven and let the breasts rest for about 15 minutes (still wrapped in the foil).

Prepare the quail eggs

1. Refer to previous post for instructions on how to poach quail eggs. Crack 8-12 quail eggs and combine them altogether in a bowl. Bring a small pan of water to a boil and add 1/4 cup vinegar. Use a whisk to create a 'whirlpool' in the middle of the pan and add the bowl of quail eggs all at once to the pan of swirling water. Cover the pan with a lid, remove from the heat and wait for 2.5 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water to cool. Use scissors to trim the eggs into a regular shape, transfer the eggs to another bowl and let soak in a little olive oil and salt/pepper until ready to use the eggs.

To assemble the salad

1. Slice the cooled duck breasts into thin pieces. Cook the bacon pieces in the microwave or stove top for several minutes and then cut into pieces. In a large bowl, combine the salad greens, duck pieces, bacon, quail eggs, carrots, tomatoes, spring onions and radishes (feel free to add any of your other favorite vegetables to the salad). Dress with your favorite salad dressing (I used Ranch dressing).

By Fran Flint

G'day Soufflé https://gdaysouffle.com/

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