While we were camping, I really wanted to try the fig and duck salad I wrote about earlier but there were no figs at the store we went to. But there was pineapple, so I decided to try that with the duck. I knew that sweet went well and figured it could not hurt to try. And this way, I could also get something sweet without upsetting my stomach.
This is a salad I would do again. Pan fried pineapple with sliced duck breast, simple greens and a blush vinaigrette. Quiet lovely. And simple!
Pineapple and duck salad
Note: This is enough for two.
1 duck breast, skinned
about 2 tablespoons of the duck skin, cubed
about 1 cup of cubed pineapple
2 tablespoons olive oil
salt and pepper
romaine lettuce
blush vinaigrette
Put what you think of as a serving of romaine lettuce on a plate.
In a skillet, put the olive oil. Warm over a medium heat. Add the cubed duck skin. Cook until brown. Add the pineapple. Pan fry until there are brown bits. Add the duck breast. Sprinkle with salt and pepper. Cook about 5 minutes. Turn. Salt and pepper if you wish. Cook for another 5 minutes.
Remove the pan from the heat. Slice the duck breast. Put about half the pineapple on the lettuce and have the sliced duck. Drizzle with the vinaigrette.
It is really that simple. And tasty!