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Smokey Duck Breast Salad with Lemon Vinaigrette

An elegant start to an elegant meal! Best served to someone you love


Prep Time: 2 hours, 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 25 minutes


  • 1 duck breast
  • 1 head butter lettuce
  • I head endive
  • 2-3 watermelon radishes, thinly sliced
  • 1 tsp fresh thyme
  • ¼ tsp Montana Mex Mild Red Chile Seasoning
  • ¼ tsp Montana Mex Sweet Seasoning
  • Lemon Vinaigrette
  • 2 tsp Montana Mex Avocado Oil
  • 1 lemon, juiced
  • ¼ tsp finely minced onion
  • 1 tsp dijon mustard
  • 1 tsp agave
  • ¼ tsp pepper
  • 1 tsp fresh thyme


  1. Dry duck breast. Score the skin in a diamond pattern to allow to heat evenly and seasonings to soak in.
  2. Top with fresh thyme, Montana Mex Mild Chile and Sweet Seasonings on each side. Marinate for 2 hours.                                     
  3. Warm saute pan on low heat. Cook 10 minutes on low, skin side down.
  4. Flip and cook for another 5 minutes. Set aside.
  5. Mix Montana Mex Avocado Oil, lemon juice, onion, mustard, agave, pepper and thyme in a bowl. Stir well.
  6. Rinse lettuce and endive. Mix with dressing and arrange on a plate with radish slices.
  7. Top with slices of duck breast. Enjoy.                         
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