Smokey Duck Breast Salad with Lemon Vinaigrette

An elegant start to an elegant meal! Best served to someone you love

Prep Time: 2 hours, 10 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 25 minutes

Ingredients

• 1 duck breast
• 1 head butter lettuce
• I head endive
• 2-3 watermelon radishes, thinly sliced
• 1 tsp fresh thyme
• ¼ tsp Montana Mex Mild Red Chile Seasoning
• ¼ tsp Montana Mex Sweet Seasoning
• Lemon Vinaigrette
• 2 tsp Montana Mex Avocado Oil
• 1 lemon, juiced
• ¼ tsp finely minced onion
• 1 tsp dijon mustard
• 1 tsp agave
• ¼ tsp pepper
• 1 tsp fresh thyme

Method

1. Dry duck breast. Score the skin in a diamond pattern to allow to heat evenly and seasonings to soak in.
2. Top with fresh thyme, Montana Mex Mild Chile and Sweet Seasonings on each side. Marinate for 2 hours.                                     
3. Warm saute pan on low heat. Cook 10 minutes on low, skin side down.
4. Flip and cook for another 5 minutes. Set aside.
5. Mix Montana Mex Avocado Oil, lemon juice, onion, mustard, agave, pepper and thyme in a bowl. Stir well.
6. Rinse lettuce and endive. Mix with dressing and arrange on a plate with radish slices.
7. Top with slices of duck breast. Enjoy.