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Roasted Duck Breast Grilled Pineapple and Avocado Salad Recipe

Add an elegant avocado salad recipe to your repertoire. Warm roasted duck and grilled pineapple over cold greens and avocado create a salad that makes a memorable impression.

Recipe courtesy of Chef/Owner Donnette Hansen, The Rainbow Lodge, Houston, TX

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Candied Citrus Zest (recipe follows)
  • 24 oz. Citrus Vinaigrette (recipe follows)
  • Roasted Duck Breast (recipe follows)
  • 24 each fresh pineapple, cut into 4-inch x 1/2-inch batons, grilled, tossed with olive oil and chilled
  • 36 oz. spring greens
  • 6 each ripe, Fresh Hass Avocados*, peeled, seeded, 1/2-inch dice*
  • Edible flowers, as needed for garnish
Candied Citrus Zest – Yield: 80 pieces
  • 1 each orange
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 Tbsp. additional granulated sugar
Citrus Vinaigrette – Yield: 48 oz.
  • 1 cup Champagne vinegar
  • 1 each lemon, juice and zest
  • 1 each lime, juice and zest
  • 1 each orange, juice and zest
  • 1/4 cup finely diced shallots
  • 4 cups olive oil
Roasted Duck – Yield: 12 pieces
  • 12 each duck breasts, skin on
  • Salt, as needed
  • Pepper, as needed
Instructions:
  1. Per Order (one serving)
    Top plate with greens, then warm duck breast.
  2. Top each slice with Candied Citrus Zest.
  3. Accent with large diced Fresh Hass Avocado and grilled pineapple batons. Serve with Citrus Vinaigrette.
  4. Garnish with edible flowers
Candied Citrus Zest Preparation
  1. Remove zest from orange with a vegetable peeler. Julienne the zest and cut in half lengthwise.
  2. Blanch the zest 3 times, using fresh water each time.
  3. Dry the zest thoroughly.
  4. Mix together the sugar and water and bring to a simmer for 3 minutes. Add zest and simmer for 3 minutes. Drain the zest well.
  5. Coat the zest with the additional sugar, transfer to parchment paper and let dry overnight.
Citrus Vinaigrette Preparation
  1. In a blender puree together the lemon, lime and orange juices and zest plus the shallots. Slowly add olive oil to emulsify.
  2. Strain through a fine sieve. Refrigerate.
Roasted Duck Breast Preparation
  1. As needed for service season duck breast with salt and pepper.
  2. Sear skin side down to slowly render the fat.
  3. Place skin side down in a pan in a hot oven and cook to desired doneness.
  4. Slice into 5 — 6 slices. Serve on the salad immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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