Duck Breast Salad with Herb Dressing

• Duck
• boneless skin-on duck breasts
• 1 tsp. salt
• 1 tsp. pepper
• Salad
• 3 qt. baby spinach leaves
• 3 qt. mushrooms, quartered, sauteed
• 2 qt. pattypan squash, cut in half, sauteed
• 1-1/2 qt. lentils, cooked
• 1-1/2 qt. fingerling potatoes, roasted, cut into 1/4-inch-thick slices Safeway 2 pkg For $5.00 thru 02/09
• 1-1/2 qt. carrots, shredded
• 1-1/2 qt. roasted red peppers, medium dice
• 1-1/2 cups leeks, chopped, sauteed
• 1-1/2 cups red onions, diced
• 3 cups Kraft Classic Herb Dressing

1. Duck: Season duck breasts with salt and black pepper.
2. Cook, skin-sides down, in hot saute pan on medium-high heat 5 to 6 min.
3. or until skins are crisp.
4. Transfer to sheet pans.
5. Bake in 325 degrees F-convection oven 5 min.
6. or until medium (155 degrees F), or desired doneness.
7. Let stand 10 min.
8. Cut into thin slices; refrigerate until ready to serve.
9. Salad: Combine all ingredients except dressing.
10. Refrigerate until ready to use.
11. For each serving: Toss 2 cups (500 mL) Salad with 2 Tbsp.
12. (30 mL) dressing; place on serving plate.
13. Top with about 3 oz.
14. (85 g) of the Duck.

duck breasts, salt, pepper, salad, baby spinach leaves, mushrooms, pattypan squash, lentils, fingerling potatoes, carrots, red peppers, leeks, red onions, dressing

Taken from www.kraftrecipes.com/recipes/duck-breast-salad-herb-dressing-113267.aspx (may not work)