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Grilled Duck with Torn Greens & Papaya Champagne Vinaigrette
Serves 6

Ingredients :
1 small duck cooked 2 hours at 350 degrees breast side down 1/2 Cup Olive Oil 1/4 Cup Champagne Vinegar (or use 1 part white vinegar to two parts champagne) salt and pepper to taste 1 TBSP Shallot, chopped 1 tsp chopped garlic 1 tsp fresh lemon juice 1/2 small papaya, seeded and diced 3 Cups mixed hand torn lettuce (Leaf, Romaine, raddiccio)


Directions :
In a glass bowl mix all ingredients except for the duck and the lettuce and whisk well. Pull meat from carcass and bones and tear in bite sized pieces. one 6 plates, mound 1/2 cup of lettuce in center of place. Divide duck between the plates and then pour 3-4 TBSP of dressing with chucks of papaya over duck. Serve .

Copyright Chef Bob Older 1997