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Autumn Duck Salad

Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins

Have this classic dinner serving with your couple to love and crave for the night.

 2 Maple Leaf Duck Breast thawed
 4 tsp. Extra Virgin Olive Oil
 1 shallot, peeled and chopped
 1 tsp. of minced garlic
 4 tbsp. Red Wine Vinegar
 1 tbsp. Dijon Mustard
 1 tbsp. of honey
 1 cup of kale
 ¼ cup of shredded carrots
 ¼ cup of Pomegranate seeds
 ¼ cup of Goat Cheese
 ½ cup of Roasted Salted Fisher Pecans
 2 tbsp. of green onions chopped
 Dash of salt
 Dash of pepper
1

1. Score the skin duck breast.

2

2. In a frying pan put skin side down and cook over medium heat for 12 minutes. Turn duck breast once. Rest for 10 minutes before cutting into slices.

3

3. In a sauce pan combine: olive oil, garlic, vinegar, mustard, honey, shallot, salt and pepper. Cook over medium heat for 10 minutes. Set aside.

4

4. In a bowl add kale, carrots, pomegranate seeds, goat cheese, pecans and onions.

5

5. Add dressing and toss.

6

6. Plate on plate and top with sliced duck breast.

Nutrition Facts

Serving Size Serves 2