2 each Duck breasts, skin scored slightly, seasoned with salt, pepper, nutmeg orange zest and balsamic vinegar. 1 Tbsp Olive oil 1 small head Bibb lettuce 2 cups Arugula 1 each Apple, sliced To taste Kosher salt 1 recipe Apple Cider Vinaigrette (recipe follows) 1 cup Cherries, pitted and halved ¼ cup Marcona almonds, roughly chopped ¼ lb Goat Cheese ¼ cup Basil, torn
1. Heat a non-stick skillet over medium heat. 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 10-15 minutes. Turn the duck and cook briefly on the other side. Breast should be medium rare. Remove from pan and set aside to rest before slicing.
2. 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 basil. Drizzle with a bit more vinaigrette.
Apple Cider Vinaigrette
Yield: approx. 1/2 cup
1 each Shallot, chopped 1 tsp Dijon mustard ½ tsp Fresh thyme, chopped 3 Tbsp Apple cider vinegar 1/4 cup Olive oil to taste Kosher salt and freshly ground black pepper
1. Combine shallot, mustard, thyme and vinegar in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper.