Smoked Duck And Mushrooms On Mixed Greens With Parmesan Crisps And Carmelized Onion Vinaigrette

A savory hot salad that works great as a first course or light lunch. The parmesan crisps sound hard but once you get the hang of them, they are easy to make.

2 smoked Magret duck breasts
8 oz. white mushrooms, cleaned and thinly sliced
8 oz. assorted other mushrooms, including shitake, oyster, porcini, etc.
1 TBSP olive oil
1 c. shredded parmesan cheese – large shred
4 c. mixed greens
1 large onion
1/4 c. balsamic vinegar
1/2 c. olive oil
Salt and Pepper

For crisps: Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray and spoon 8 circles 2 inch circles of parmesan cheese on the sheet. Bake for 8 – 10 minutes or until lightly browned. Remove crisps from oven and cool on a wire rack.

For duck mixture: julienne duck breasts, removing any fat and membrane. Saute mushrooms in oil until just heated through. Season to taste with salt and pepper. Mix mushrooms and duck together. Keep warm.

For vinaigrette: Dice onion and sauté in 1/2 c. olive oil until golden and tender. Add balsamic vinegar and stir briskly to incorporate. Salt and pepper to taste.

Toss mixed greens with small amount of vinaigrette. Portion salad evenly onto 4 plates. Place 1/4 of duck mixture on top of greens. Drizzle with remaining vinaigrette and top with parmesan crisps.

Recipe Summary:
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

Other recipes by Vandiver Inn:
Roasted Tomato Bisque
Roast Garlic Crusted Beef Tenderloin
Cranberry Apricot Chutney
Gouda Stuffed Chicken Breasts With Spiced Apple Sauce
Seared Scallops On A Bed Of Spinach With Warm Ginger-orange Confit
Chicken Stuffed With Proscuitto, Fresh Mozzarella, And Sundried Tomatoes With Pesto Cream Sauce
Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons

Recipe Provided By:
Vandiver Inn
Havre De Grace, MD

Havre De Grace Bed and Breakfast Inns