Salad of Arugula, Feta and Melon Two Ways
Danny Mellman, Harvest on Main,
Blue Ridge, Georgia
Serves 4
| 2 |
cinnamon sticks |
½ tsp. |
anise seed |
5 |
star anise |
2 |
dried chiles (pequin ) |
2 c. |
kosher salt |
½ c. |
sugar |
¼ c. |
brown sugar |
4 |
duck breasts |
Toast spices in hot dry pan, then cool, grind fine and mix with salt and sugar.
Trim any excess fat from duck breast.s Place duck breast in a container and generously coat with spice cure. Save an excess mixture for another purpose. Place in refrigerator for 36 hours. Remove, rinse in cold water and return to refrigerator on a rack. Let dry for 24-36 hours (duck should develop a shiny exterior). Cold smoke for 1-1/2 hrs. then return to rack and rest in refrigerator for 72 hours to one week.
Melon 2 Ways:
| 1 |
watermelon |
1 c. |
sugar |
1 large pinch |
saffron |
½ |
split scraped vanilla bean |
1 tsp |
anise seed |
1 T. |
kosher salt |
1 c. |
champagne vinegar |
1 c. |
frozen orange juice |
3 c. |
cold water. |
With a sharp knife or peeler, peel green exterior from watermelon rind. Cut melon in half (across), stand on cut side and starting at top, cut rind away, hopefully in 4 even pieces. Should end up with two halves of melon pulp and 8 large pieces of white rind. With a peeler, slicer or mandolin, thinly slice (paper thin) rind into long strips.
Cut pulp into one inch long thin rectangular pieces. Reserve in the refrigerator.
Combine all the remaining ingredients in 4-quart stainless steel pot (with lid), let stand 1hour, then bring to boil. Put rind slices in boiling brine, stir, cover with lid and remove from heat to cool.
Honey Dressing:
| 1 |
egg |
1 |
yolk |
1 tsp. |
strong Dijon mustard |
1 T. |
yuzu juice ( or substitute ½ lemon, ½ lime juice) |
2 T. |
Champagne vinegar |
1 T. |
honey |
1 c. |
Rapeseed or other mild oil |
½ tsp. |
lavender, chopped |
1 tsp. |
rosemary, chopped |
Put first six ingredients in a blender or food processor. With processor running, slowly drizzle in oil until thick (honey consistency). Add rosemary and lavender garnish
Salad:
| 2 oz. |
arugula |
2 T. |
Vidalia onion, minced |
2 oz. |
feta cheese, crumbled |
¼ c. |
fine dice ciabatta croutons(fried in olive oil and salted) |
|
lavender blossoms |
|
mauldon sea salt |
To serve, thinly slice duck breast and fan out on a cold plate. Lay watermelon rind strips onto sliced breast. Set 4 slices of watermelon next to the sliced duck. In a small bowl, toss arugula, fine dice of sweet onion and dressing. Place a small pile of salad on duck, sprinkle with grated feta and drizzle a line of dressing around plate.
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