Duck Salad
On our 2011 Trip through France, Chris Grant made this great, simple and delicious Duck Salad a couple of times. Great as an starter or a meal in itself.
Serves 4
5 oz arugla
1/3 cup oil
2 cloves garlic, smashed
1 sprig rosemary
1 lb duck breast cut into 1/1 x 1" pieces
1 large shallot, sliced crossways
1 1/2 tbsp balsamic vinegar
1 1/2 tbspt red wine vinegar
salt, pepper
Saute the duck with 3/4 tsp salt, 1/2 tsp pepper for a couple of minutes.
Arrange the cooked duck over the argula.
Then, add the sliced shallots to the pan. Add the vinegar and 1/4 tsp salt and 1/4 tsp pepper. Cook for two minutes.
Pour the dressing over the salad and serve immediately.
We are lucky to travel with our friends Chis and Carment Grant. Two good reasons. Great friends and we travel so well together; and, Chris is a great cook. He make this simple but delicious Duck Salad a couple of times on our 2011 Trip through France