Seared Muscovy Duck Breast, Baby Arugula, Radicchio, Endive, Walnut And Goat Cheese Salad With Diced Fuji Apples And Blackberry Vinaigrette Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1077
FAT
150%
CHOL
15%
SOD
72%

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Ingredients for 4 servings

1 tablespoon chopped fresh mint leaves

4 ounces goat cheese, crumbled

1 (10-ounce) bag frozen blackberries

1/2 cup light olive oil

3/4 teaspoon fresh ground black pepper

1 tablespoon minced shallots

4 ounces baby arugula

1/4 cup toasted, crushed walnuts

1 bulb endive, thinly sliced

1/2 head radicchio, thinly sliced

2 Muscovy duck breast, 12 to 14 ounces each

1/2 teaspoon sugar

1 1/2 teaspoons salt

2 tablespoons balsamic vinegar

2 Fuji apples, diced into 1/2-inch cubes

1 tablespoon olive oil

1/2 cup white balsamic vinegar

1 tablespoon chopped fresh tarragon leaves

1 teaspoon minced garlic

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