- Raspberry Vinaigrette:
- 1 tablespoon raspberry jam
- 1/2 cup raspberry vinegar
- 3 tablespoons defatted reduced-sodium chicken broth
- 1 1/2 teaspoons walnut or canola oil
- 1/2 teaspoon Dijon mustard
- Salad:
- 1 1/4 pounds duck breast halves
- Salt and ground black pepper
- 1/4 cup dry red wine or cranberry juice
- 1 pear – peeled, cored and sliced
- 4 cups mixed baby lettuce
- 2 tablespoons toasted chopped walnuts
- 2 tablespoons crumbled blue cheese
- To make raspberry vinaigrette: Place the jam in a small microwave-safe bowl and microwave on high power for 1 minute, or until melted. Whisk in the vinegar, broth, oil, and mustard.
- To make the salad: Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler.
- Season the duck with the salt and pepper. Cook 4 inches from the heat for 4 to 5 minutes per side. Transfer to a cutting board and let stand for 5 minutes. Cut the duck across the grain into 12 thin slices.
- In a small saucepan, combine the wine or cranberry juice and pears. Place over medium-high heat and cook, stirring often, for 4 to 5 minutes, or until the liquid has evaporated.
- Divide the lettuce among dinner plates. Sprinkle with the walnuts and blue cheese. Divide the pears and duck among the plates. Drizzle with vinaigrette.