Duck Breast Salad with Country Dijon Vinaigrette

Duck Breast Salad with Country Dijon Vinaigrette
24 servings


Ingredients Weights Measures
Country Dijon Vinaigrette
olive oil - -
sherry vinegar - -
lemon juice - -
Italian parsley, chopped - -
GREY POUPON Country Dijon Mustard - -
fresh chives, chopped - -
fresh thyme, chopped - -
garlic, minced - -
shallots, minced - -
salt and black pepper - -
Boneless skin-on duck breasts - -
salt and black pepper - -
baby spinach leaves - -
mushrooms, quartered, sauteed - -
pattypan squash, cut in half, sauteed - -
lentils, cooked - -
fingerling potatoes, cut into 1/4-inch-thick slices, roasted - -
carrots, shredded - -
roasted red peppers, medium dice - -
leeks, chopped, sauteed - -
red onions, diced - -


COUNTRY Dijon Vinaigrette: Beat all ingredients with whisk until well blended. Refrigerate until ready to use.

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.

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.

Kraft Kitchens Tips

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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