Breast of Duck Salad
|For raspberry vinaigrette|
|Raspberry jam||2 Tablespoon|
|Raspberry vinegar||1⁄2 Cup (8 tbs)|
|Defatted reduced sodium chicken broth||3 Tablespoon|
|Walnut oil/Canola oil||1 Teaspoon|
|Dijon mustard||1⁄2 Teaspoon|
|Duck breast||1 1⁄4 Pound, trimmed of all visible fat|
|Ground black pepper||To Taste|
|Dry red wine/Cranberry juice||1⁄4 Cup (4 tbs)|
|Pear||1 , chopped|
|Mixed baby lettuce||4 Cup (64 tbs)|
|Chopped toasted walnuts||2 Tablespoon|
|Crumbled blue cheese||2 Tablespoon|
To make the raspberry vinaigrette: Place the jam in a small microwave-safe bowl and microwave on high power for 1 minute, or until melted.
Whisk in the vinegar, broth, oil, and mustard.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the duck with the salt and pepper.
Cook 4" from the heat for 4 to 5 minutes per side.
Transfer to a cutting board and let stand for 5 minutes.
Cut the duck across the grain into 12 thin slices.
In a small saucepan, combine the wine or cranberry juice and pears.
Place over medium-high heat and cook, stirring often, for 4 to 5 minutes, or until the liquid has evaporated.
Divide the lettuce among dinner plates.
Sprinkle with the walnuts and blue cheese.
Divide the pears and duck among the plates.
Drizzle with the vinaigrette.