2 Ontario duck breasts
1/2 tsp (2 mL) each coarse salt and fresh cracked pepper
1/4 cup (50 mL) white wine vinegar
1/4 cup (50 mL) extra virgin olive oil
1 head romaine lettuce, cut into 1-inch strips
2 peaches, cut into 1-inch pieces
1/2 cup (125 mL) toasted almonds, roughly chopped
1/4 cup (50 mL) crumbled Stilton or goat cheese
Score the skin of the duck in a crosshatch pattern with the tip of a sharp knife. Rub each with salt and pepper. Grill skin side down, over medium high heat until dark golden brown. Transfer to indirect heat, cover and cook until duck is medium rare, about 12 minutes. Let rest for 10 minutes before slicing across the grain.
Whisk together the vinegar and olive oil.
Divide lettuce and peaches over 4 plates. Top with sliced duck and sprinkle with almonds and cheese. Drizzle with dressing.
Makes 6 servings.
Tip: This salad is also delicious with mango or raspberries substituted for the peaches.
Per serving: about 260 cal, 19 g pro, 18 g total fat (3 g sat fat), 7 g carb, 2 g fibre, 60 mg chol, 330 mg sodium. %RDI: iron 25%, calcium 8%, vit A 30%, vit C 30%