Mexican Duck Salad

Instructions

1. 1

   Preheat the grill to medium-high heat. Grill the duck breast for 5-6 minutes per side, or until cooked to desired doneness. Let rest for 5 minutes before slicing into thin strips.

2. 2

   In a blender or food processor, combine lime juice, apple cider vinegar, mayonnaise, cumin, coriander, salt, and pepper. Blend until smooth.

   Tip: Adjust the dressing to taste.

3. 3

   In a large bowl, combine mixed greens, sliced duck, diced red onion, chopped cilantro, diced jalapeno peppers, and diced tomatoes.

4. 4

   Pour the dressing over the salad and toss to combine.

   Tip: Add the shredded cheese and toss again.

5. 5

   Drizzle the duck broth over the salad and toss once more.

   Tip: Serve immediately.

6. 6

   Garnish with sour cream and additional cilantro if desired.

7. 7

   Serve the salad on a bed of greens or on a toasted bun.

8. 8

   Refrigerate any leftover salad for up to 24 hours.

   Tip: Reheat the salad in the microwave or on the stovetop.