Divide the mesclun among 4 serving plates. Divide the potato-bean mixture among the plates, spooning it onto the greens. Cut the duck into thin slices, then crosswise into half-inch-wide strips ...

Slice the duck breast thinly and arrange 4 nice slices onto the plate alongside the microgreen salad. Break the gorgonzola into small pieces and arrange on greens and duck (around 1 oz. per serving).

1) Cut the smoked duck breast into 1/4-inch strips lengthwise, then turn the strips and cut across into 1/2-inch pieces, creating lardons.

You can order the duck bobbing in Bhanduram’s signature soup ($17), the ruddy broth heady with the flavors of the duck. Or swimming in curry ($17) or on top of a salad ($17).

Smoked Duck Charcuterie, Smoked Quail Pecan Salad and Teriyaki Chicken Lettuce Wraps. A melting pot of duck, quail and chicken dishes are featured on today’s Kitchen Queens: New Orleans with a ...

/ Credit: CBS News Salad of Mixed Microgreens, Hickory smoked maple cured duck breast, Preserved fig, Gorgonzola Dulce, Balsamic extra Vecchio, Ligurian olive oilBy Craig Hartman ...

Salad of Mixed Microgreens, Hickory smoked maple cured duck breast, Preserved fig, Gorgonzola Dulce, Balsamic extra Vecchio, Ligurian olive oilBy Craig Hartman Yield: 4 servings Ingredients: ...

Season the duck breasts with a liberal amount of salt, pepper and sugar. Place the breasts, skin side down, into a sauté pan over medium-low heat. Cook until the majority of the fat is rendered ...