This was in a monthly email I get from DU, girls like salad, so I saved in for those special moments :cool: . Anyways here it is.....
When we cook duck, it usually lands on the dinner table. This recipe uses marinated duck to make a great salad that can be served for lunch or dinner. Start with one skinless duck breast half per person. Marinate in your favorite vinaigrette, prepared salad dressing works fine, for 1 – 3 hours. Grill or pan-sear until medium-rare and let rest a few minutes before slicing. Allowing the meat to rest before slicing keeps the juices from running out onto your salad.
4 large duck breast halves, skin removed
2 cups prepared vinaigrette or Italian salad dressing
1/4 cup fresh basil, chopped (or substitute fresh parsley)
4 large handfuls cleaned and washed spinach leaves
1/2 medium red onion, sliced into thin rings
1 small red bell pepper, thinly sliced
1 1/2 cups mushrooms, thinly sliced
2/3 cup crumbled blue cheese
Place duck breasts in a bowl and toss with some of the vinaigrette. Cover and refrigerate for at least 1 hour and up to 3 hours. Remove duck breasts from marinade and broil, grill or pan-sear until medium-rare. Allow to rest for several minutes before slicing thinly across the grain. In a large bowl, combine remaining ingredients and toss with enough dressing to lightly coat contents of bowl. Mound salad on plates and top with sliced duck and blue cheese. Drizzle additional dressing over duck and serve.