Italian Duck Salad

Instructions

1. 1

   Preheat the oven to 200°C (400¿tF). Season the duck breast with salt and black pepper.

   Tip: Pat the duck dry with a paper towel before cooking for even cooking.

2. 2

   In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and dried oregano.

   Tip: Let the vinaigrette sit for 5 minutes to allow the flavors to meld.

3. 3

   Arrange the mixed greens on a large serving platter. Top with the sliced red onion, halved cherry tomatoes, and crumbled parmesan cheese.

   Tip: Add the fresh basil leaves for a pop of color and flavor.

4. 4

   Sear the duck breast in a hot skillet for 2-3 minutes on each side, or until cooked through. Transfer to a cutting board to rest.

   Tip: Use a meat thermometer to ensure the duck is cooked to a safe internal temperature of 74°C (165¿tF).

5. 5

   Slice the duck breast into thin strips and arrange on top of the salad.

6. 6

   Drizzle the vinaigrette over the salad and toss to combine.

   Tip: Adjust the vinaigrette to taste by adding more olive oil or red wine vinegar.

7. 7

   Serve immediately and enjoy!