Duck salad with sun-dried cherries

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2 ea. duck breasts, skin scored slightly
To taste kosher salt and freshly ground black pepper
1 Tbsp. olive oil
1 head bibb lettuce
2 cups arugula
1 ea. apple, sliced
1 recipe sherry vinaigrette (recipe follows)
½ cup sun-dried cherries
¼ cup marcona almonds, roughly chopped
¼ lb. goat cheese (we prefer Laura Chenel)

Heat a non-stick skillet over medium heat. Season the duck with salt and pepper on both sides, add the olive oil to the pan and lay the duck in the pan skin side down. Lower the heat and cook slowly on the one side only until fat has melted and skin is crispy, about 10 minutes. Turn the duck and cook briefly on the other side. Breast should be medium rare. Remove from pan and set aside.

Toss the bibb lettuce, arugula and apple with some of the vinaigrette, adding a pinch of kosher salt. Transfer to a serving bowl. Slice the duck against the grain and arrange on top of the lettuce. Arrange the cherries and almonds around the duck. Top with the crumbled goat cheese and drizzle with a bit more vinaigrette.

Yield: 4 Salads

Sherry Vinaigrette

1 ea. shallot, chopped
2 Tbsp. sherry vinegar
2 Tbsp. apple cider
1/4 cup olive oil
To taste kosher salt and freshly ground black pepper

Combine shallot, sherry vinegar and apple cider in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper.

Yield: approx. 1/2 cup