Next time you're in the Crossroads District, be sure to check out Bulldog Bar & Grill. On the show, Chef James Dailey created an amazing Mixed Greens Salad with Pan Seared Duck Breast, Strawberry Balsamic Vinaigrette, and Blueberry-Lemongrass Aigre-Doux dish.
Friday, June 7
5:00 pm - 1:30 am
Bulldog Bar & Grill
1715 Main St.
Kansas City, MO
Featuring four local artists
Strawberry Balsamic Vinaigrette
1 Tablespoon Strawberry Preserves
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
Place preserves and balsamic vinegar in a mixing bowl and whisk together.
Slowly add the olive oil while whisking vigorously.
Pan Seared Duck Breast
4 6oz. Duck Breasts
Salt and Pepper
Preheat oven to 350.
Lay breast skin side up and score the skin at a 45-degree angle, ¼ inch deep.
Sprinkle both sides with salt and pepper.
Heat a non-stick pan over high heat, when hot add the duck breast skin side down in the pan for about 5 minutes or until the skin is brown and crispy. Flip the breast and continue to cook for an additional 2 minutes and then transfer to a foil lined baking pan and place in the oven on the top rack for about 6 minutes.
Remove the duck breast and let rest for 2-3 minutes, then slice on a bias into strips and arrange on plate.
Blueberry and Lemongrass Aigre-Doux
1 Teaspoon olive oil
1 Shallot finely minced
4 Tablespoons Balsamic Vinegar
1 Quart Blueberries
½ Cup Honey
1 Stalk Lemongrass, stripped and diced
Salt and Pepper to season
Sauté Shallot in olive oil until wilted.
Add vinegar and reduce by ½.
Add blueberries and honey until heated through.
Add lemongrass and season with salt and pepper to taste.
Cover and refrigerate overnight.
Strain the mixture and reduce to syrup consistency.
Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.