Smoked Duck Salad

1 smoked duck, breast, fat removed, meat julienned

green beans, trimmed, and, blanched

1 head frisee, trimmed, and, washed

parmesan cheese, shaved

fresh cracked black pepper

parsley, julienned

coarse salt

House Vinaigrette

1 teaspoon Dijon mustard

1 teaspoon fine sea salt

2 pinches freshly ground white pepper

3 tablespoons red wine vinegar

3 tablespoons sherry vinegar

½ cup grape seed oil


Smoked Duck Salad

1. In a large stainless steel bowl, mix duck breast, green beans, and frisee with enough vinaigrette to coat. Add parsley and fresh cracked black pepper. Season.

2. Prepare House Vinaigrette.

3. To serve: Divide salad on 4 plates. Drizzle a little vinaigrette around salad. Finish with shaved parmesan.

House Vinaigrette

1. In a mixing bowl, whisk together the mustard, salt, pepper and vinegar. Whisking constantly, very slowly drizzle the olive oil and grapeseed oil into the mixture. Store tightly covered in the refrigerator for up to one week.

2. This is a very versatile vinaigrette.

See more: Appetizer, Lunch, Vegetables, North American, Party Favourites, Spring

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