Strawberry and Avocado Salad with Oven-Roasted Duck

Although the taste of duck is much more enjoyable than the taste of chicken, we cannot have duck every week. Why? It’s pricy.

It’s been one month since Mike and I got engaged, so we will “cheers to that” by eating duck instead of drinking since I don’t drink alcohol.  


-4 duck breasts, with skin, roasted

-2 heads of fresh kale, washed, finely chopped

-1 head of romaine, washed, finely chopped

-2 cups of arugula, washed, chopped

-1/2 cup mint, chopped

-1 avocado, sliced

-1/2 cup fresh, sliced strawberries

-juice of one lemon

-1/4 macadamia oil, or olive oil

-pineapple balsamic vinegar, or regular balsamic vinegar

-sea salt and pepper 

Combine salad ingredients and then toss with lemon juice, oil, balsamic, and sea salt and pepper. Top with sliced duck breast.



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