This salad has it all, and at a lesser gathering could provide a meal in itself. Duck makes for a refreshing departure, but feel free to work in chicken or the poultry of your preference.
4 Muscovy duck breasts
1 tsp (5 mL) diced shallots
1/4 cup (60 mL) aged balsamic vinegar
1/2 cup (125 mL) extra-virgin olive oil
3 1/2 Tbsp (50 g) shaved Asiago cheese
1 lb (450 g) fresh baby arugula
2 Tbsp sun-dried cranberries
Preheat oven to 350 F (180 C).
Score skin of duck, then place skin side down, in a dry pan, on medium heat. Render skin until crispy and golden. Turn breasts over and place skinless side down. Place pan in oven and roast for 10 minutes until medium done (juice should run clear with a touch of pinkness). Remove duck from oven and set aside.
Using a vegetable peeler, peel long strips of raw parsnip. Pour a generous amount of cooking oil in a deep frypan and cook parsnip strips on medium-high heat until golden brown. Dry on paper towels.
In large salad bowl, add diced shallots, balsamic vinegar, and extra-virgin olive oil, then mix. Add arugula, duck breasts, and cranberries. Toss salad and top with shaved Asiago and parsnips. Serves 4.
source: "Quattro", alive #288, October 2006
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