Pan Roasted Duck Breast With Grilled Asparagus Salad - Hess Persson Estates

Ingredients

• Pink Peppercorn Vinaigrette • 1 ea. Shallots, finely diced
• • 1/3 cup White balsamic vinegar
• • 1 tbsp. Pink peppercorns, fresh cracked
• • 1 tsp. Black peppercorns, fresh cracked
• • 1 cup Extra virgin olive oil
• • 1 bun. Chives, chopped
• • to taste, Salt and Pepper
• Duck Breast • 2 ea. Duck breast, boneless (8oz)
• • 1 tbsp. Canola oil
• Maitake and Red Spring Onions • 1 oz. Olive oil
• • 1 lb. Maitake mushrooms, separated
• • 1 lb. Red spring onions, sliced in half moons if large, roads if small
• Asparagus • 1 ea. Russet potato, julienned
• • As needed, Oil to deep fry the potatoes in
• • 1 bu. Asparagus, grilled, sliced 1” pieces on a long bias
• • 1 bu. Watercress, large stems removed
• • 4 ea. Red radish, shaved
• • 2 ea. Chives blossoms