Duck Breast Salad

This salad is a traditional starter for any Mardi Gras spread.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 3  cups  balsamic vinegar
• 1  ounce  Southern Comfort
• 5  teaspoons green peppercorns
• 5  teaspoons  chopped garlic
• 6 (6 -8 ounce)  skinless duck breasts
• 3⁄4 cup walnut oil (peanut oil can be substituted)
• 1  cup  sliced red onion
• 3⁄4 teaspoon salt
• 3  heads romaine lettuce, chopped into bite-size pieces

Directions

1. In a large bowl, combine the balsamic vinegar, Southern Comfort, walnut oil, green peppercorns, onion, garlic and salt. Place the duck breasts in a single layer in a shallow dish and cover with the vinegar mixture. Marinate in the refrigerator for 2 hours, turning the breasts once.
2. Preheat a grill or broiler. Remove the duck from the marinade and grill or broil about 10 minutes until medium rare. Let the breasts cool for 10 minutes, then cut them on the diagonal into thin slices. While the duck is cooling, place the marinade, along with any juices from the duck, in a saucepan and reduce by a third.
3. Mound a bed of chopped romaine on six plates and fan slices of duck on top of the lettuce. Spoon the reduced marinade over each salad and serve.