Yields
12 servings
You can purchase smoked duck at many high-end grocery stores. The rich, moist, flavourful meat is the perfect contrast to the tangy dressing, juicy clementines and pleasantly bitter greens. To segment the clementines, use a sharp paring knife to cut the peel and white pith from the fruit. Holding the fruit over a bowl with one hand, cut between the membranes to remove the segments. Yield is 12 servings.
ADVERTISEMENT
ingredients
Dressing
1
Tbsp Dijon mustard
1
clove garlic, crushed
½
Tbsp dry oregano
1 ½
Tbsp champagne vinegar
3
Tbsp olive oil
Coarse salt and freshly cracked black pepper
Salad
1
green onion, chopped
3
cup curly endive
2
cup torn escarole
1
cup cherry tomatoes, halved
2
smoked duck breasts sliced across the grain into ½-inch thick slices
4
clementines, peeled and segmented, and the juice squeezed from the membranes
ADVERTISEMENT
directions
Step 1
Whisk the mustard, garlic, oregano and vinegar in a small stainless steel bowl.
Step 2
Add the oil, whisking to combine.
Step 3
Season and set aside.
Step 4
Mix together in a salad bowl the green onion, greens, tomatoes, 1/2 the duck meat, the clementine segments and juice.
Step 5
Add the dressing and toss to combine.
Step 6
Serve with the remaining duck on top.