Divide the mesclun among 4 serving plates. Divide the potato-bean mixture among the plates, spooning it onto the greens. Cut the duck into thin slices, then crosswise into half-inch-wide strips ...

Slice the duck breast thinly and arrange 4 nice slices onto the plate alongside the microgreen salad. Break the gorgonzola into small pieces and arrange on greens and duck (around 1 oz. per serving).

Smoked Duck Charcuterie, Smoked Quail Pecan Salad and Teriyaki Chicken Lettuce Wraps. A melting pot of duck, quail and chicken dishes are featured on today’s Kitchen Queens: New Orleans with a ...

1) Cut the smoked duck breast into 1/4-inch strips lengthwise, then turn the strips and cut across into 1/2-inch pieces, creating lardons.

/ Credit: CBS News Salad of Mixed Microgreens, Hickory smoked maple cured duck breast, Preserved fig, Gorgonzola Dulce, Balsamic extra Vecchio, Ligurian olive oilBy Craig Hartman ...

Salad of Mixed Microgreens, Hickory smoked maple cured duck breast, Preserved fig, Gorgonzola Dulce, Balsamic extra Vecchio, Ligurian olive oilBy Craig Hartman Yield: 4 servings Ingredients: ...