Roasted Duck and Asparagus Salad with Baby Arugula, Morels, and Shaved Pecorino Romano | CUESA

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Roasted Duck and Asparagus Salad with Baby Arugula, Morels, and Shaved Pecorino Romano

Source:

Charlie Vollmar, Epicurean Exchange.

This recipe was demonstrated at CUESA’s Market to Table program on April 10, 2010.

Serves 4

INGREDIENTS

2 duck legs
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 pound medium asparagus, trimmed
12 medium fresh morel mushrooms, brushed clean and cut lengthwise into quarters
4 cups baby arugula
1 tablespoon apple cider vinegar
Zest of one lemon
4 ounces Pecorino Romano cheese, shaved

PREPARATION

  1. Prepare the duck:  Preheat oven to 375º.  Coat the duck legs lightly with 2 tablespoons olive oil, place on a sheet pan and season with salt and pepper.  Place in the oven and roast for 30 minutes.  Remove from the oven and cool.  Remove the skin and shred the duck into bite-sized pieces approximately 1-to 2-inches in length.

  2. Prepare the asparagus:  Preheat broiler on high setting.  Place top oven rack on the first level closest to the heat source.  Place the asparagus on a sheet pan and drizzle very lightly with olive oil (about 1 tablespoon) and toss to coat.  Arrange asparagus in a single layer and season with salt and black pepper.  Place the asparagus under the broiler until lightly browned, about 3-4 minutes.  Remove the pan, turn the asparagus and arrange again in a single layer.  Cook for another 2 minutes until the other side is lightly browned, but still crisp. Remove from the oven, cool and cut diagonally into 1 ½–inch pieces.
  3. Prepare the mushrooms:  Heat a small skillet over medium-high heat.  Add 1 tablespoon olive oil.  Add the mushrooms and sauté with a pinch of salt and pepper until soft, removing to a plate to cool.
  4. To finish the salad:  Place the arugula, shredded duck meat, asparagus pieces, and mushrooms in a large mixing bowl.  Dress lightly with remaining olive oil and cider vinegar.  Divide the ingredients between serving plates.  Top with lemon zest and shaved Pecorino Romano cheese and finish with freshly ground black pepper.  

 

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