A sweet and savoury meal from Executive Chef Stuart Klassen, Delta Grand Okanagan Resort.
- 6 duck breasts (or substitute with skin-on chicken breasts)
- salt & pepper to season
- 5 tsp olive oil
- ¼ cup honey
- 4 cups cherries
- 1½ cups jasmine rice, cooked & cooled
- 1½ cups quinoa, cooked & cooled
- 1 cup canned chick peas
- 1½ cups lentils, cooked & cooled
- 1/8 cup fresh chopped chives
- 12/3 cups mixed baby greens
- 1 cup coarsely chopped kale
- 1 cup coarsely chopped Swiss chard
- ¼ cup sugar
- 1 oz red wine vinegar
- Preheat oven to 320° F (160°C). Season duck breast with salt and pepper, sear skin-side down in hot pan with half of the olive oil until golden brown.
- Place in oven until internal temperature reaches 125° F (50°C). Set aside and spoon on honey. Continue to baste duck breast with excess fat and honey from the pan drippings, do this several times. Allow duck to rest and cool for 5 minutes.
- Pit and rough chop cherries then set aside. Mix together rice, quinoa, chick peas and lentils. Add in a ¼ of the chopped cherries and all of the chives. Mix together and season with salt and pepper. Place baby greens in the center of the plate then add the grain mixture on top.
- Heat a skillet with the other half of the olive oil then add the kale and Swiss chard and season with salt and pepper. Heat until just starting to wilt then remove from heat. Place on top of cold grain mixture.
- In a saucepan add sugar and red wine vinegar and simmer over medium heat. Add in remaining chopped and pitted cherries, cook mixture until cherries are soft and the liquid is reduced to a syrup consistency. Spoon mixture on plate around salad.
- Slice duck into eight slices and fan four slices on top of the wilted kale and Swiss chard.
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