Duck, Murcott and Arugula Salad
I hate dry meat. Most of the time reheated chicken, pork chops and even steak make we want to gag; it’s like chewing on wet cottonballs. So when it comes to leftovers, I prefer to eat things cold. Sometimes I may take this too far (fried rice?), but other times it yields something as delicious as the original dish. On Tuesday, I posted a recipe for Duck with Murcott Tangerines and Beluga Lentils. Since it’s just Neal and I, a dish like this (which serves four) yields a couple of days of leftovers, I decided to cut the duck into bite-sized pieces, toss it all in a bowl, including the lentils, with some baby arugula, fresh Murcott segments, a drizzle of olive oil and the leftover balsamic reduction. It was so good the first time I had it, I packed the leftover leftovers to bring up to San Luis Obispo for a pincic lunch!