Ingredients

• 5 Duck breasts (remove skin)
• 4 heads Baby lettuces (washed and patted dry)
• 3 carrots, peeled and cut diagonally
• 2 golden beets, peeled and cubed after roasting
• 3 parsnips, peeled, cut diagonally
• 2 tomatoes, seeded and diced
• 1 Tb fresh basil chopped
• 2 Tb fresh cilantro, chopped
• 1 jalapeno, sliced
• 2 cloves garlic, crushed
• 1 shallot, diced
• 1 cup raspberries
• 2 oz raspberry vinegar
• 1 tsp dijon mustard
• salt and pepper to taste

Instructions

1. Remove skin from raw duck breast and render skin to clarify duck fat.
2. Marinate duck breast in 2 oz olive oil with cilantro, jalapeno and garlic for 2 hours.
3. Remove duck breast from marinade and sear in rendered duck fat on both sides until browned. Remove to paper towel.
4. Roast duck breast in 400 degree oven for 5-7 minutes until medium rare. Let rest to room temperature.
5. Toss carrots, parsnips and golden beets in olive oil and salt and pepper. Place in 375 degree oven for 30 minutes and roast until tender. (Beets will need a total of 1-2 hours to roast, so start earlier).
6. Mix tomatoes, shallots, dijon, basil, vinegar, olive oil and salt and pepper and let sit for 30 minutes.
7. Strain tomato mixture and add to raspberries. Puree in a blender or food processor.
8. Slice duck breast thin, on the bias.
9. Taste everything and check seasoning.
10. Arrange lettuce leaves, top with duck breast, add tomato and root vegetable mixture. Drizzle duck breast and lettuce with raspberry vinaigrette.