Smoked Duck Breast Salad Recipe

Pull back the skin of the duck breast, still keeping it partly attached. Salt and pepper under the skin and on th e bone side. Let sit for 1 hour. Make a small charcoal fire in a tube smoker, or kettle type grill. When the fire has burned down to embers place a handful of the wet wood chips on the embers. Place the seasoned duck breasts skin side up on the smoker away from the direct heat of the fire. Cook slowly, adding more wood chips as needed to keep a steady slow stream of smoke. Cook until the duck reaches an internal temperature of 130 degrees. Cool and reserve. Remove skin and bone, and slice thinly.

Mix together the extra virgin olive oil, balsamic vinegar, reduced duck stock, dijon mustard, and shallots.

Fry the potatoes in the peanut oil until golden brown. Fry the thyme for 1 minute. Pick the parsley leaves off of the stem and roughly chop the leaves. Reserve.

To serve: Toss the duck and salad greens in the vinaigrette. Divide among 8 plates and arrange in a mound on the plate. Top with the potatoes and fried thyme. Sprinkle with the chopped parsley.