Ingredients

2 boneless duck breasts, skin on (about 12 to 14 ounces
each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries

1 cup toasted whole pecan halves

Directions

Preheat the oven to 400
degrees F.

Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for
about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum
foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top
(unless you're making cracklings), slice the duck, and then cut the slices crosswise into
julienned pieces.

Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2
teaspoons of salt. Whisk in the olive oil and set aside.

For the salad, trim the bottom half-inch from the endive and cut them diagonally into
1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large
salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with
enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.