Duck breast salad with cherry vinaigrette recipe

Ingredients

• 2 duck breasts
• 1 teaspoon Chinese five-spice powder

• 15 cherries, pitted and halved
• 2 tablespoons balsamic vinegar
• ¼ cup olive oil

• 8 cups mixed greens
• 16 cherries, pitted and halved
• ½ cup walnuts, chopped
• 16 cherry tomatoes, halved
• Fresh mint leaves, chopped

For the Duck Breast
1. Preheat a water bath to 131°F (55°C).
2. Lightly salt and pepper the duck breasts then sprinkle with the Chinese five-spice powder. Place in a sous vide bag then seal. Cook the duck breasts for 2 to 3 hours until heated through.
For the Cherry Vinaigrette
3. Place all the ingredients in a blender or food processor and process until smooth and creamy.
To Assemble
4. Remove the cooked duck from the sous vide bag and dry it off thoroughly using paper towels or a dish cloth.
5. Lightly salt the duck breast then quickly sear it until the outside has browned and the fat has begun to render. Cut the duck into slices.
6. Place the mixed greens in a bowl and add the slices of duck. Top with the cherries, walnuts, and tomatoes then drizzle with the cherry vinaigrette. Top with the chopped mint leaves then serve.