The Romancing The Bee Diet – Day 6 – Warm Duck Salad

duck salad

Day 6 and all is well!  It’s over 60 degrees here, and I’m going to get out on my road bike if it doesn’t rain!

If you made roast duck from Day 5, you can use it in this salad. If not, the directions for preparing duck breast is below. Enjoy!

Yield: 1 to 2 servings

Ingredients

1 boneless duck breast, skin on (about 6 to 7 ounces) (or leftover duck from Day 5)

Kosher salt

1/2 tablespoon minced shallots

1 teaspoon honey

1 1/4 tablespoons good sherry vinegar

1/2 teaspoon grated orange zest

2 tablespoons good olive oil

1 head Belgian endive

1 ounce mache or other delicate baby lettuce

Navel orange, peeled, cut in 1/2, and sliced

1/4 pint fresh raspberries

1/2 cup toasted whole pecan halves

Directions

Preheat the oven to 400 degrees F.

Place the duck breast on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you’re making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.

Meanwhile, in a small bowl, combine the shallots, honey, sherry vinegar, orange zest, and 3/4 teaspoon of salt. Whisk in the olive oil and set aside.

For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

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