Duck Breast and Fresh Plum Salad

Ingredients (Serves:5)

5 duck breasts, boned and halved
1/8 cup red wine vinegar
1/8 cup red wine
1 cup olive oil
1 fresh bay leaf
1 sprig of fresh thyme
2 teaspoons shallots, minced
salt and pepper, to taste

5 fresh red plums cut in half
1/8 cup red wine vinegar
1/8 cup red wine
1 pound arugula
1/4 pound walnuts, blanched


- Trim duck breasts if necessary. Place in pan.
- In a separate bowl, mix red wine vinegar, red wine, olive oil, bay leaf, thyme, and shallots.
- Season with salt and pepper. Pour over duck and marinate for 30 minutes.
- Preheat oven to 350º.
- Season plums with pepper. Place in pan and add red wine and red wine vinegar. Hold aside.
- Grill duck until cooked to desired doneness. Brush with marinade while grilling.
- Reserve leftover marinade and heat on stove until it boils. Continue to boil for 1 minute. Hold aside.
- Take duck off grill and let rest.
- Divide arugula into 5 portions and put on plate. Slice duck on the bias. Place duck and plums on top of arugula.
- Sprinkle with blanched walnuts. Drizzle cooked marinade over duckling, plums and greens.
- When in season you can substitute figs for plums and chestnuts for walnuts.