Warm Duck Breast Salad With Spinach, Kalamata Olives, Roasted P

Name: Warm Duck Breast Salad With Spinach, Kalamata Olives, Roasted P
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 1
Cuisine: Global
Ingredients: 1 Tbsp chopped candied walnuts (These are crazy high in calories, fat and sugar. Chop fine to stretch their impact and use only 1 T!); 142 grams duck breast, boneless, with skin, completely thawed and left at room temperature for 30 minutes; 1 teaspoons bit of rendered duck fat, about; 2 Tbsps crumbled feta cheese; 2 Tbsps sliced kalamata olives (Kalamatas are very flavorful and salty, but any Greek olive can be used.); 1 serving salt and pepper; 59 milliliters sliced shallot or red onion; 1 serving drizzle of Balsamic Vinegar or Sherry Vinegar; 2 handfuls fresh spinach; 1 red bell pepper, roasted, skinless (To roast, roll over gas flame or broil until skin is charred. Place in closed paper bag for 10 minutes, remove skin and seeds and slice. Or, of course, you

Warm Duck Breast Salad With Spinach, Kalamatan Olives, Roasted P might be just the main course you are searching for. One portion of this dish contains approximately 38g of protein, 24g of fat, and a total of 418 calories. This recipe serves 1. This recipe covers 44% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 19 minutes. If you have shallot, kalamatan olives, feta cheese, and a few other ingredients on hand, you can make it.