Warm Duck and HOJ Buffalo Jerky Salad

Ingredients:

• 4 duck legs
• 1 cup port wine
• 1 1/2 cups duck stock (or strong chicken stock)
• 2 cloves roasted garlic mashed

• 1 head romaine lettuce shredded
• 1 cup mix fresh herb sprigs, dill, basil, chives, parsley, mint
• 2 oz. watercress
• 2 dozen green beans, blanched
• 3 tomatoes, ripe beefsteak, wedged
• 2 oz. very thinly sliced HOJ Black Pepper Buffalo Jerky (jerky may need to be softened in a little boiling water prior to chopping)

Dressing:

• 2 Tbs. Balsamic Vinegar
• 1 Tbs. Lemon Juice
• 1/2 cup olive oil
• 1 tsp. whole grain mustard
• Kosher salt and pepper to taste.
• Combine all ingredients

Preparation:

To cook the duck legs:

Sear the duck legs off in a cast iron pan, remove the legs and then pour off the duck fat. Deglaze the pan with the port wine and add in the duck stock as well as adding the duck legs and the mashed roasted garlic. Simmer over medium heat for about an hour or until duck falls easily from the bone. Strain the liquid from the duck legs and let the duck cool slightly.

Assemble the lettuce, herbs, watercress, beans and tomatoes on plates.

Strip the duck meat from the bones and along with the jerky top the lettuce mix, drizzle the dressing over the top.