Duck & Arugula Salad

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Purchase Duck & Arugula Salad

Duck & Arugula Salad :

2 Duck breasts, fat removed
Salt and pepper to taste
1 Tbsp. Extra virgin olive oil
1/2 cup Robert Rothschild Farm Blackberry Chipotle Oven & Grill Sauce
1 tsp. Sage, minced
1 cup Extra virgin olive oil
Arugula greens
Red onion, thinly sliced
Mandarin oranges

Season duck breasts with salt and pepper on both sides. Heat 1 Tbsp. oil in a medium skillet and sear duck breasts on both sides. Finish cooking duck in a 400 degrees F oven for 15-20 minutes. While duck is cooking, whisk together the Blackberry Chipotle Oven & Grill Sauce and sage in a medium mixing bowl. Continue to whisk and slowly drizzle olive oil into mixture to form vinaigrette dressing. Arrange arugula greens on individual serving plates. Top greens with red onion and mandarin oranges. Remove duck from oven and allow to rest at least 5 minutes before slicing. Cut duck breast on bias (diagonal) into 1/4 inch thick slices and place on top of arugula in a fan shape. Drizzle blackberry vinaigrette over the duck breast and greens.



Purchase Duck & Arugula Salad

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