Trim the duck breast filets, removing the nerve with a fork or filleting knife. Rinse and pat dry. Skewer the meat and spray with oil. Season to taste with salt and pepper and barbecue over medium-high heat for about 3 minutes, turning a few times. Remove from the grill and let cool for 5 minutes before removing from skewers. Set aside.
Preparation of the sweet Caesar dressing. In a blender, mix all the ingredients until smooth and creamy. A hand mixer may also be used. Use the dressing immediately or pour into an airtight container and refrigerate.
Place the romaine lettuce and Swiss chard leaves in a large bowl. Add some dried cranberries and the sweet Caesar dressing, to taste. Mix. Divide the salad onto 4 to 6 medium-sized plates. Top each serving with the croutons, roast duck strips and more dried cranberries.
Serve immediately accompanied by toasted herb bread, cut into pieces.
