Duck, Wilted Spinach And White Bean Salad

• 2 small duck breasts (1 1/4 pounds), skinned and boned
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 3 teaspoons canola oil
• 20 cups fresh spinach (about 3 pounds)
• 2 cups cooked cannellini beans
• 1/4 cup balsamic vinegar

1. Season the duck breasts with the salt and pepper to taste.
2. Heat the oil in a large cast-iron skillet over medium heat until almost smoking.
3. Add the duck and cook for 3 minutes.
4. Turn and cook until crisp and brown on the outside and still rare in the center, about 3 minutes longer.
5. Remove the duck from the pan and set aside; keep warm.
6. Gradually place the spinach in the skillet, and stir-fry until barely wilted, adding more as room allows.
7. Place in a bowl and toss with the beans.
8. Add the vinegar to the skillet and cook, stirring with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan.
9. Add to the spinach mixture and toss to combine.
10. Season with salt and pepper to taste.
11. Cut the duck on the diagonal into thin slices.
12. Divide the spinach mixture among 4 plates and drape the duck slices over it.
13. Serve immediately.

duck breasts, salt, freshly ground pepper, canola oil, fresh spinach, beans, balsamic vinegar

Taken from cooking.nytimes.com/recipes/4132 (may not work)