Most people would make light and crispy profiteroles, slice them in half and stuff them with homemade ice cream. While that is perfectly delicious and I would eat it over dinner any night, you can definitely not live on dessert alone! ( not that I haven't tried.)
In comes the star of the show, duck! Duck? you say? Not chicken? Yes, duck!
Duck salad is rich, tender and full of flavor. It needs very little to make it perfect. A few ingredients and a profiterole, simply delicious.
Profiteroles with duck salad
serves 6-8 or 10-12 appetizer size
2 duck breasts with skin on
salt and pepper to taste
1/4 c. blackberries
1/2 tbsp. champagne vinegar
1 tsp. Dijon mustard
1 cup extra virgin olive oil
1 tsp. orange juice
1/2 c. toasted walnuts
1/4 c. Roquefort cheese
The best profiterole recipe is in Barefoot Contessa Parties! Find it a food network.com and search ina garten profiteroles
Sear duck breasts, skin side down in saute pan on medium-high until crust forms 3-5 minutes. Reduce to low and cook through to medium 10-15 minutes more. Remove from heat, set aside and cover.
Combine blackberries, vinegar, mustard and orange juice in a blender. Blend to smooth, slowly add olive oil while the blender is running until all is incorporated.
Remove skin from duck and dice. Toss with dressing. Add walnuts and crumbled Roquefort cheese. Combine gently.
Slice profiteroles and fill with duck salad.
The profiteroles can be made smaller for the perfect cocktail party appetizer!