Bulldog Bar & Grill creates an inspired pan seared duck breast salad

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. 

First Friday
Friday, June 7
5:00 pm - 1:30 am
Bulldog Bar & Grill
1715 Main St.
Kansas City, MO
Featuring four local artists
www.kcbulldog.com/

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.

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