Roast Duck Cobb Salad
Switch up your Cobb Salad with Duck! Try this delectable salad with our Roast Half Duck, bacon, hardboiled eggs, avocado, bleu cheese and cherry tomatoes topped with a Dijon vinaigrette. These savory and tangy flavors make a hearty salad that will satisfy your cravings while providing you a good dose of healthy veggies. Pair with a crisp California Chardonnay for a refreshing summer lunch.
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Ingredients
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2 Roast Half Duck, Defrosted
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1/3 Cup Red Wine Vinegar
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1 Shallot, Thinly sliced
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2 Tbsp. Dijon Mustard
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1/3 Cup Olive Oil
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Fresh Ground Pepper
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1 Head Romaine Lettuce, Chopped
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4 Hard Boiled Eggs, Peeled & Chopped
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8 Slices of Bacon, Chopped
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1 Avocado, Sliced or Cubed
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4 oz. Bleu Cheese, Crumbled
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6 oz. Cherry Tomatoes, Halved
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Chives, Thinly Sliced for Garnish
Directions
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1
Preheat oven to 375 degrees. Cook Roast Half Duck according to packaging directions for 15-20 minutes.
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2
Add shallot to red wine vinegar and let pickle for 6 minutes.
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3
Remove shallot. Add in Dijon mustard and olive oil to red wine vinegar and whisk until smooth. Mix in a pinch of salt and freshly ground black pepper.
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4
Shred Roast Half Duck into bite size pieces.
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5
In a large bowl, spread out chopped lettuce. Add toppings in bunches or rows: eggs, bacon, avocado, Roast Half Duck, bleu cheese, cherry tomatoes.
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6
Drizzle dressing over salad and garnish with chives and freshly ground pepper.
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