Recipe: MV Sea Salt Duck Cobb
A gorgeous salad, using locally grown and harvested duck added more flavor with our Sumac, Paprika, and Garlic Sea Salt Blend!
For the dressing:
1/2 tablespoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt Blend
6 tablespoons olive oil
1 garlic clove, minced
2 tablespoons rice wine vinegar
1 teaspoon mustard
1 tablespoon local honey
For the salad:
2 duck breasts
1 head romaine lettuce, chopped
4 hard-boiled eggs, peeled and quartered
8 slices bacon, cooked and chopped
1 large heirloom tomato, sliced
1/2 cup pickled red onions
To prepare the duck breast, sprinkle with Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt Blend and drizzle with olive oil. Preheat grill to medium high and cook the duck breasts, fat side down first, and then turn. Cook until medium rare and set aside to rest before slicing.
In a medium jar, shake up all the dressing ingredients until emulsified. Set aside.
Combine all the salad ingredients together as you wish. Toss the lettuce in the dressing and top withe eggs, bacon, tomato, pickled onions, and warm duck breast. Drizzle extra salad dressing over the duck and sprinkle with even more sea salt for added texture and flavor!