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LOCATION: Recipes >> Salad Recipes >> Duck 02

Print this Recipe    Duck 02

Duck, Wilted Spinach And White Bean Salad
Yield: Four servings.

2 small duck breasts (1 1/4 pounds), skinned and boned
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
3 teaspoons canola oil
20 cups fresh spinach (about 3 pounds)
2 cups cooked cannelloni beans
1/4 cup balsamic vinegar

Season the duck breasts with the salt and pepper to taste. Heat
the oil in a large cast-iron skillet over medium heat until almost
smoking. Add the duck and cook for 3 minutes. Turn and cook until
crisp and brown on the outside and still rare in the center, about
3 minutes longer. Remove the duck from the pan and set aside; keep
warm.

Gradually place the spinach in the skillet, and stir-fry until
barely wilted, adding more as room allows. Place in a bowl and
toss with the beans. Add the vinegar to the skillet and cook,
stirring with a wooden spoon and scraping up any browned bits stuck
to the bottom of the pan. Add to the spinach mixture and toss to
combine. Season with salt and pepper to taste.

Cut the duck on the diagonal into thin slices. Divide the spinach
mixture among 4 plates and drape the duck slices over it. Serve
immediately.

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