Rich slices of grilled Ontario duck are nestled in fresh greens, sprinkled with crumbled cheese and toasted almonds, then drizzled with a light vinaigrette.
Score the skin of the duck in a crosshatch pattern with the tip of a sharp knife. Rub each with salt and pepper. Grill skin side down, over medium high heat until dark golden brown. Transfer to indirect heat, cover and cook until duck is medium rare, about 12 minutes. Let rest for 10 minutes before slicing across the grain.
Whisk together the vinegar and olive oil.
Divide lettuce and peaches over 4 plates. Top with sliced duck and sprinkle with almonds and cheese. Drizzle with dressing.
Makes 6 servings
This salad is also delicious with mango or raspberries substituted for the peaches.