Duck Salad with Raspberries, Oranges, Arugula, and Cracklings

1. 1

   In a bowl whisk together the vinegar, the mustard, the creme de cassis, the lemon juice, and salt and pepper to taste.

2. 2

   Add the oil in stream, whisking, and whisk the dressing until it is emulsified.

3. 3

   Remove skin from the duck.

4. 4

   Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a pre-heated 350F oven for 10 to 15 minutes, or until it is crisp.

5. 5

   Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them.

6. 6

   Remove duck meat from the bones and chop.

7. 7

   On a large platter arrange the orange slices, the raspberries, and the arugula decoratively.

8. 8

   In a bowl toss the duck meat, chopped, with 1/4 cup of the dressing, the scallion, 1/4 of the cracklings, and salt and pepper to taste and mound the salad on the platter.

9. 9

   Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately.

* Per serving · 4 servings · Values may vary.