Duck, Apple & Savoy Salad

This salad is over-the-top and absolutely amazing!  It's also great with pork cutlets or chops if you are not able to acquire duck breasts (add a little olive oil to the dressing if you use lean pork).  You can also substitute butternut squash for sweet potatoes (pictured here), or maple syrup for sorghum syrup.

Duck, Apple & Savoy Salad

Ingredients

• 2 duck breasts, deboned
• 2-3 Tbsp. olive oil
• 2 sweet potatoes
• 1 1/2 tsp. apple pie spice, divided
• 1/4 cup apple cider vinegar
• 2 Tbsp. sorghum syrup
• 1/4 cup golden raisins
• 2 apples, sliced
• 1/2 cup pecans, toasted
• 1 head savoy cabbage (Napa works well too)
• 1/2 cup Parmesan, shaved
• Salt & pepper, to taste

Serves 2-3
Cooke Time: 20 minutes

Preheat oven to 425.  Cut sweet potatoes into half-moon shapes, toss in olive oil, 1/2 tsp. apple pie spice, salt & pepper, olive oil and sorghum syrup.  Pre-heat sautee pan over medium high heat (add just a splash of olive oil).
Season duck with salt & pepper, and about 1/2 tsp. of apple pie spice then sear for about 3 minutes per side.  Add to potatoes and roast till potatoes are browned and duck registers 135 internal temperature.  As soon as the duck registers 135, set aside to rest - the sweet potatoes may cook a little longer.
Deglaze pan with apple cider vinegar, add olive oil,  1/2 tsp. apple pie spice, sorghum syrup,  golden raisin, and salt & pepper.
Slice apples.  Toast pecans.  Slice duck. 
Wash and chop savoy cabbage. 
Top cabbage with sweet potatoes, sliced duck, toasted pecans, sliced apples, and shaved Parmesan.
Dress salad and serve warm.

*Pork chops or cutlets make an excellent substitute if duck is not available - you may want to add olive oil to the dressing if using relatively lean pork.  You may also substitute maple syrup for the sorghum syrup.