Ingredients

The following ingredients have 2 Servings
  • DUCK & FRIENDS
  • 2 - maple leaf farms duck breast filet
  • 1 tablespoon(s) olive oil, extra virgin
  • 4 tablespoon(s) tequila
  • 1 teaspoon(s) lemon zest
  • 1 teaspoon(s) lime zest
  • 1 tablespoon(s) oregano, dried
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) granulated garlic
  • 1 teaspoon(s) sea salt
  • 1 teaspoon(s) black pepper
  • BEAN SALAD
  • 1 can(s) white beans, rinsed and drained
  • 1 medium roma tomato, deseeded & chopped
  • 2 tablespoon(s) chopped orange bell pepper (any color)
  • 2 tablespoon(s) red onion, chopped
  • 2 tablespoon(s) olives, pitted & chopped
  • 1 tablespoon(s) cilantro, chopped
  • 2 tablespoon(s) olive oil, extra virgin
  • 2 teaspoon(s) lemon juice, fresh
  • 2 teaspoon(s) lime juice, fresh
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) granulated garlic
  • 1 1/2 teaspoon(s) sea salt (or to taste)
  • 1/4-1/2 - habanera pepper, fresh & chopped (pepper of choice)

Instruction

  • in a mixing bowl, combine all the salad ingredients. mix well. chill for at least 30 minutes.
  • in a mixing bowl combine all the ingredients for the duck. rub duck breast with the mixture. marinate for at least 30 minutes.
  • in a hot skillet add duck breast skin face down. sear until golden brown and crispy. this will take a couple of minutes. flip breast over and cover. cook until the duck's internal temperture is 155 degrees. remove and let rest . the duck's internal temperature will continue to rise to approximiately 165 degrees. slice duck on a diagonal against the grain.
  • place the bean salad on a plate and top with duck. pour duck jucies on on top of duck slices. garnish with veggies...ENJOY!
  • **i sauteed blanched rapini in the reserved duck fat. i added a pinch of salt & pepper**