DUCK SALAD
Prepared by: David Utley

INGREDIENTS:
1-whole Duck – cooked and de-boned
1-cup cranberries dried
1-cup cooked freeze dried corn
1-cup basil oil
1-cup baby spinach
1-cup shredded carrots
2-teaspoons olive-oil
1-teaspoon kosher salt
1-teaspoon cracked black pepper
1-teaspoon shallots

Sauté duck in olive oil, skin side down until crispy. Toss all other ingredients in bowl, until well blended. De-bone duck and slice meat, arrange salad on bottom of plate. Add sliced duck to the top of the salad.

Serves 4 people