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Crispy Duck Salad With Pear, Pecans, And Ginger-Honey Mustard Vinaigrette

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Photo: Big Girls Small Kitchen

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Ingredients for 4 servings

2 Bosc pears, cored and thinly sliced

7 oz baby arugula (watercress and mache work well too)

¾ cup pecans

2 boneless duck breasts (about 1 ½ – 2 lbs)

1 inch ginger, grated or finely minced, about 1 tbsp

1 garlic clove, pushed through a press or finely minced

½ tbsp honey

1 tbsp dark soy sauce

½ tbsp olive oil

1 small shallot, quartered

1 tbsp ginger, chopped

1 tsp honey

½ lemon, juiced

2 tbsp dijon mustard

2 tbsp olive oil

¼ tsp salt

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