Serves 4
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon sugar
- 1/2 pound haricots verts
- 1/2 pound piece jicama
- 2 duck breasts, about 1 pound each
- 1/2 cup , warmed
- Kosher salt and freshly ground black pepper
- Canola oil for cooking
- Combine first 6 ingredients to make vinaigrette.
- Peel and cut jicama into slices about 1/4-inch thick. Stack slices on a cutting board and cut into sticks.
- Heat water to boiling and blanch beans until crisp-tender, about 3 minutes.
- In a medium bowl, toss beans and jicama with 1/4 cup of lemon vinaigrette (you can set this aside to marinate for about 30 minutes or use right away).
- Heat a large frying pan over medium heat. Lay the duck breasts on a cutting board and season both sides with salt and pepper. Using a paring knife, make diagonal slashes through the skin about half an inch apart, taking care not to cut into the flesh. Put the duck breasts into the hot pan, skin-side down, and cook until the fat is rendered and the skin is browned, 5 to 7 minutes. Use a splatter screen if you have one because the breasts render a lot of fat.
- About halfway through the cooking, use a ladle or baster to remove most of the fat from the pan. Turn the breasts and cook to barely medium rare, about 8 to 10 minutes.
- Remove the breasts to a cutting board and let rest for 5 minutes. Season each breast with a pinch of salt and pepper, cut breasts into thin slices, and fan them out on 4 serving plates.
- Top with warm Asian Mole Sauce and arrange Jicama-Haricots Salad alongside.
>>This recipe appears in
Episode #401.
>> For additional recipes and more, visit
www.ming.com
