Roasted Duck Salad

2 Duck Breasts
1 Idaho Potato
1 Sweet Potato
2 cups Assorted Salad Greens
1/4 cup grape or cherry tomatoes
1/4 cup mixed raspberries and blackberries
1/4 cup dried cranberries
1/4 cup pecans
1/8 cup shaved Jicama
Raspberry Vinagarette

To roast the duck breasts:

Wash and pat dry the duck breasts.  With a knife, cut criss-cut lines through the fat side of the breasts, all the way through the fat.  Lightly salt.  Heat a non-stick frying pan and add the breasts fat side down.

Cook on the skin side as the skin renders the fat for about 8 minutes until the skin is brown and crisp.  Turn and cook on the other side about 4 minutes until slightly brown and the breast is firm to the touch.  Remove from the fat and pan and rest on a plate, slightly covered with foil.


For the potatoes:


Cut the potatoes and sweet potatoes in half length wise.  Using a melon baller, cut out half circles of potatoes from the flesh side and place in a large bowl with cold water and about 2 tablespoons salt.  While the duck breasts are cooling, remove from the water and towel dry.  Add to the duck fat and roast on the stove until tender and brown.  Remove and dry on paper towels and add a sprinkle of salt.

Assemble:


In a large bowl:

Add the lettuce, and sprinkle the tomatoes, berries, nuts, potatoes and cranberries around.  Add cooled sliced duck breast and the shaved jicama.  Add about 3 tablespoons of a good quality raspberry vinagarette and toss and serve.


This is great to prepare and serve cold as a Summer evening salad.


Cheers!