From: Persian Cuisine: Recipes My Mother Taught Me
By: Maryam Khatamee Cornejo
Recipes for Summer Days
SALAD BA ORDAK~ Duck With Figs and Walnuts in Warm Balsamic Syrup
Serves: 4
Start to finish: 1 hour and 20 minutes
INGREDIENTS:
For the Duck: 2 fresh Muscovy duck breasts (about 1 pound each)
For the Salad: 2 cups mãche (or baby greens); 4 cups baby spinach (washed and drained); 8 ripe black figs, washed, patted dry, cut in half lengthwise; ¾ cup shelled walnuts; 1/3 cup extra-virgin olive oil; salt and freshly ground black pepper as needed
For the Figs in Warm Balsamic Syrup: ½ cup aged balsamic vinegar; 1 tablespoon sugar; 1 tablespoon unsalted butter; salt and pepper; 1 ½ teaspoons chopped fresh thyme
PREPARATION:
Rinse duck breasts and pat them dry with a paper towel. Using a sharp knife, score the skins diagonally. Sprinkle salt and pepper over each breast. Place them skin side down into a skillet, over low heat, for about 15 to 20 minutes, until they slowly become crispy and golden brown. Then, turn over and sauté the other side for about 3 minutes. Remove skillet from the stove, transfer duck to a cutting board, let stand for 5 minutes, loosely cover with aluminum foil. At this time the duck meat is medium cooked, juicy and tender.
Put the oven rack in the middle position. Spread the walnuts on a baking sheet and roast in the oven, at 350 degrees, for 3 to 4 minutes, or until fragrant. Remove from the oven and set aside.
TO MAKE THE FIGS IN WARM BALSAMIC SYRUP:
Place figs in a 2-quart nonstick saucepan with butter, thyme, balsamic vinegar, sugar, salt, and pepper. Cook uncovered over medium heat for 3 to 4 minutes per side, then remove figs and set aside. Continue cooking until balsamic becomes thick and syrupy. Set aside.
Discard duck skins. With a sharp knife, cut duck crosswise into thin slices and keep warm.
TO ASSEMBLE SALADS:
Divide spinach, mãche (or baby greens), walnuts, and figs onto 4 individual plates. Top with slices of duck, drizzle of olive oil, and warm balsamic syrup. Serve at once.
