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Duck Breast Salad with Country Dijon Vinaigrette

Duck Breast Salad with Country Dijon Vinaigrette
 
Yield:
24 servings

Ingredients

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

Directions

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.

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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