| 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.
