Crispy Duck Salad with a Dried Cherry Compote
Cooking and Beer
Cooking and Beer
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Ingredients

  • 2-3 meal
  • 1 roast duck
  • 1 5-6 pound perfectly roasted crispy-skinned duck (I used this FABULOUS recipe)
  • ¾ cup dried cherries, divided
  • 1 shallot, finely chopped
  • 16 ounces pomegranate juice
  • 1½ tablespoons white wine vinegar
  • ⅓ cup dark brown sugar
  • ½ teaspoon sea salt
  • 2 tablespoons cornstarch + 2 tablespoons water
  • 2 tablespoons butter
  • 2 cups arugula
  • 2 cups baby spinach
  • 4 tablespoons pine nuts
  • 4 ounces crumbled goat cheese

Instructions

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