Duck Breast Salad with Country Dijon Vinaigrette
Yield: 24 servings
Ingredients   Weights   Measures
 Country Dijon Vinaigrette        
 olive oil    16 oz.    2 cups
 sherry vinegar    6 oz.    3/4 cup
 lemon juice    4 oz.    1/2 cup
 Italian parsley, chopped    1/2 oz.    1/4 cup
 GREY POUPON Country Dijon Mustard    1 oz.    2 Tbsp.
 fresh chives, chopped    -    4 tsp.
 fresh thyme, chopped    -    4 tsp.
 garlic, minced    -    2 tsp.
 shallots, minced    -    2 tsp.
 salt and black pepper    -    to taste
 Duck        
 boneless skin-on duck breasts    5 lb.    -
 salt and black pepper    -    to taste
 Salad        
 baby spinach leaves    1 lb.    3 qt.
 mushrooms, quartered, sauteed    3 lb. + 12 oz.    3 qt.
 pattypan squash, cut in half, sauteed    2 lb. + 8 oz.    2 qt.
 lentils, cooked    2 lb.    1-1/2 qt.
 fingerling potatoes, cut into 1/4-inch-thick slices, roasted    2 lb.    1-1/2 qt.
 carrots, shredded    12 oz.    1-1/2 qt.
 roasted red peppers, medium dice    2 lb. + 4 oz.    1-1/2 qt.
 leeks, chopped, sauteed    12 oz.    1-1/2 cups
 red onions, diced    1 lb. + 4 oz.    1-1/2 cups
COUNTRY Dijon Vinaigrette: Beat all ingredients with whisk until well blended. Refrigerate until ready to use.
DUCK: Season duck breasts with salt and black pepper. Cook, skin-sides down, in hot saute pan on medium-high heat 5 to 6 min. or until skins are crisp. Transfer to sheet pans. Bake in 325ºF-convection oven 5 min. or until medium (155ºF), or desired doneness. Let stand 10 min. Cut into thin slices; refrigerate until ready to serve.
SALAD: Combine ingredients. Refrigerate until ready to use.
FOR each serving: Toss 2 cups Salad with 2 Tbsp. Country Dijon Vinaigrette; place on serving plate. Top with about 3 oz. of the Duck.
Make Ahead
Country Dijon Vinaigrette can be made ahead of time. Store in refrigerator up to 3 days before using as directed.
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