Warm Duck Breast Salad With Spinach, Kalamata Olives, Roasted Peppers, Candied Walnuts And Feta

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1 5-oz duck breast, boneless, with skin, completely thawed and left at room temperature for 30 minutes.

salt and pepper

2-4 handfuls of fresh spinach

1 red bell pepper, roasted, skin removed (To roast, roll over gas flame or broil until skin is charred. Place in closed paper bag for 10 minutes, remove skin and seeds and slice. Or, of course, you can always buy them in a jar!)

1/4 cup sliced shallot or red onion

2 T sliced kalamata olives (Kalamatas are very flavorful and salty, but any Greek olive can be used.)

2 T crumbled feta cheese

1 T chopped candied walnuts (These are crazy high in calories, fat and sugar. Chop fine to stretch their impact and use only 1 T!)

scant bit of rendered duck fat, about 1/2 teaspoon

drizzle of Balsamic Vinegar or Sherry Vinegar

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