Courtesy of Moosewood Hollow

A dish with a French flair!

3-4 servings

INGREDIENTS:

FOR THE DUCK:
1 Muscovy duck breast, about 1/2 to 3/4 of a pound
2 Tbsp tamari sauce
1 Tbsp Maple Syrup

FOR THE SALAD:
4 c mesclun salad mix, washed and dried
1 Tbsp red wine vinegar
1 tsp herbes de Provence
1/4 tsp dried lavender (optional)
1 tsp Maple Syrup
3 Tbsp olive oil
1 Tbsp crème fraiche
Salt and pepper

DIRECTIONS:

TO MAKE THE CRACKLINGS:
Remove the skin from the breast. Using scissors or a sharp knife cut the skin into medium dice
and place in a small, deep saucepot. Season with salt and pepper. Cook over medium heat, stirring occasionally to distribute pieces evenly and prevent sticking, until skin is brown and crispy. Remove crispy skin from duck fat and drain on paper towels. Set aside. Discard duck fat or save for another use.

FOR DUCK BREAST:
Heat a gas grill to medium. Mix the tamari and Sweet Lavender in a small bowl. Place the skinned breast on the grill and baste with the tamari lavender mixture. Turn every 2 minutes or so and baste with the tamari lavender mixture every time. Check for doneness after about 7-10 minutes by pressing the breast in the middle; it should feel springy. Cut into it if needed; it should be pink. Do not overcook. Remove from grill and allow to rest.

TO PREPARE SALAD:
Mix vinegar, herbs and Sweet Lavender with a whisk. Slowly drizzle in olive oil until an emulsion forms. Add the crème fraiche and season with salt and pepper. Taste and correct seasoning if
necessary. Put washed and dried greens on top of dressing. Toss well. Sprinkle cracklings over the top and toss again. To serve, slice duck breast thinly across grain. Fan out on plates. Place some salad alongside the duck and grind a plenty of fresh pepper over all.

Serve immediately.