Duck Breast And Fig Salad With A Red Wine Vinaigrette Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
608
FAT
148%
CHOL
3%
SOD
3%

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Ingredients for 5 servings

1/4 cup red wine

5 duck breasts, boned and halved

5 fresh figs, cut in half

2 teaspoons shallots, minced

1/4 pound chestnuts, blanched

1/4 cup red wine vinegar

1 sprig fresh thyme

1 pound arugula

1 cup olive oil

1 fresh bay leaf

Salt and pepper, to taste

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