Salad Of Duck Confit Starring: Strawberry And Fig

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   ["Saute the 7 strawberries in butter a minute or two until they are slightly loosened.", "Add the sparkling wine or prosecco and continue to cook until some juices from the berries release. reduce this down to about 3-4 TB liquid (it will be pinkish in hue).", "Transfer the mixture to a chinois and squeeze the liquid into a bowl. You should have 1/4 cup liquid. Add the vinegar plus whisk in the oil.", "Add the cut onions to the vinaigrette, along with the cut figs and strawberries.", "Cover with a lid (or wrap) and let sit to macerate fore 1/2 hour (seasoned to taste, with a little sea salt and pepper).", "TO PLATE:

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   mound a small pile of arugula, tightly, on the center of each plate. Top with a crouton.", "Using a spoon, drizzle some of the vinaigrette over each mound (mindfully saving a little for you...for later, in a jar).", "Using tongs divvy the a few onion pieces, strawberry slices and fig quarters among plates.", "You can warm the duck meat in a 350 degree oven, wrapped in foil or serve it at room temperature. Divide the meat among the plates, tucking it in among the fruit.", "Crumble over goat cheese. Enjoy."]

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