Roast Duck Cobb Salad

Ingredient ULF # Portion
Maple Leaf Farms Medium Sized Boneless Duck Breast 683389 1 each
Hidden Valley Balsamic Shallot Vinaigrette 274339 3 Tbsp.
Go Fresh Chopped Romaine 143439 3 oz.
Papetti Peeled Hard Boiled Egg, chopped 763433 1 each
Cloverdale 10-12 Shingle Hickory Bacon, chopped 549242 2 slices
Capital City Avocado, sliced or cubed 114504 1 oz.
Roth Kase Blue Cheese Crumbles 210800 1 oz.
Capital City Cherry Tomatoes, halved 121293 1 oz.

Defrost duck breast in refrigerator overnight, if frozen. Preheat pan on medium-high heat OR preheat oven to 400 degrees F. Sauté duck in pan OR bake until internal temperature reaches 165 degrees F for approximately 15-20 minutes. If sautéing in pan, cook each side for 7-10 minutes.

Shred cooked duck breast into bite size pieces.

In a large bowl, add chopped lettuce. Add toppings in bunches or rows: egg, bacon, avocado, duck, bleu cheese, and cherry tomatoes.

Drizzle dressing over salad and a dash of freshly ground pepper.