Makes 4 servings
2 heads Bibb lettuce
1 pound smoked duck breast, sliced 1/4 inch thick (approximately 16 pieces)
1 10-ounce can mandarin oranges, chilled and drained
2 plums, pitted and diced 1/4 inch
1/2 pint fresh raspberries
Raspberry Vinaigrette (recipe below)
Carefully wash enough Bibb lettuce in cold water to line four chilled salad plates about an inch high in the center. Arrange 4 pieces of sliced duck breast on top of the lettuce, in the center of the plate.
Arrange the mandarin oranges, plum croutons and fresh raspberries around the duck. Top with raspberry vinaigrette just before serving.
If you should have any leftover smoked duck, make yourself a smoked duck with grilled onion and melted Brie cheese sandwich on toasted rye bread.
Raspberry Vinaigrette:
Makes 4 servings
2 tablespoons raspberry vinegar
2 tablespoons raspberry jelly, seedless
1/3 cup canola oil
Blend the vinegar and the jelly in a covered blender for 10 to 15 seconds, then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator.