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Fresh Peach and Duck Salad

Chef John Lewis

Published: July 10, 2009

2 6oz. Duck breasts cut into finger-sized pieces
2 tbsp. Balsamic Syrup (3 oz. Balsamic Vinegar reduced to 1 oz. syrup and cooled)
6 tbsp. light olive oil
4 cups Mesclun or Spring Greens
1 cup sliced fresh peaches
½ cup crumbled Feta Cheese
½ cup candied Pecans

Fry the duck pieces in vegetable oil until just done. Set aside.

Whisk the olive oil slowly into the balsamic syrup until completely emulsified. Season to taste.

Place the greens and peach slices into a large bowl and toss with the Balsamic Syrup dressing to coat. Place equal amounts of the salad onto each of 4 serving plates and top with equal pieces of the duck followed by equal amounts of the pecans and crumbled feta cheese.

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