Warm Duck Salad

By pattynorman1947

Great lunch or light dinner salad. Possible first course salad. This salad can serve 4-6 people as a side or first course.
If you like omsthing crunchy in the sald,you can make cra cklings by reasting the fat and sin of the duck breasts at 400 degrees for 20 minutes and then dice it into the salad.

From Barefoot Contessa At home

Ingredients

• 2 boneless duck breasts, skin on,
• kosher salt
• 1 Tablesppon minced shallots
• 21/2 Tablespoon good sherry vinegr
• 1 teaspoon grated orang zest
• 1/2 cup good olive oil
• 2 heads Belgian endive
• 3 ounces mache or other delicate baby lettuces
• 3 navel oranges,peeled,cut n half, andsliced
• 1/2 pint raspberries
• 1 cup toasted whole pecan halves

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees.
Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium rare. Remoe from the oven, cover tightly with aluminum foil, and allow to sit for 10- 15 minutes. Remove and discard the fat or save for making craklings. Slice the duck and then cut the slices crosswise into julienne pieces.
Meanwhile, in a small bowl, combine the shallots, sherry vinegr, orange zests and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
For the salad, trim the bottom half inch from the endives and cut them diagonally in 1/2 inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache, lettuces, oranges, raspberies and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck breasts immediately.