Preparation: 20 minutes
Cooking time: 8 minutes
Advanced preparation: you can prepare the vinaigrette up to 7 days in advance
Preheat oven to broil. Take the fat off the breasts and cut in bite size pieces. Wrap each piece with a slice of smoked dried duck breast and skewer the meat on eight bamboo brochettes sticks. Put the brochettes on a cooking sheet and place on the top shelf of the oven, about 10 cm (4 in) from the element. Grill brochettes for about 3–4 minutes on each side for meat cooked medium rare, ideal for a duck breast. Take the cooking sheet out of the oven, cover loosely with an aluminum foil and let the brochettes stand for 5 minutes.
Put the rest of the ingredients in a salad bowl and dress to taste with the old-fashioned raisin vinaigrette (see accompaniment). Toss and divide the salad on four medium-size plates topping each one with two duck brochettes. Pour a little vinaigrette on each brochette and serve immediately.
Old-fashioned Raisin Vinaigrette
Put the first four ingredients in a small bowl and add salt and pepper to taste. Slowly incorporate the oil whisking constantly to form an emulsion. Use the vinaigrette immediately, or cover and refrigerate.
Recipe from Nicolas Vallée, professional chef
Mini bamboo brochette sticks are available at most grocery stores and should be soaked in water a few hours to keep them from burning while they cook in the oven.
