Salads being a rather freeform sort of food, your quantities are sure to vary even within the normal range one would expect for the number of people being served. Spouse & I could’ve happily devoured seconds, had I made enough, which I did not.
That’s the long explanation for the sketchy measurements below.
If you are the sort of resourceful person who keeps duck fat around the house, now is the time to break it out. I had a good day last time I made duck, having remembered both a) to save the duck fat, and b) to save a good jar to put it in.
Saute assorted sliced mushrooms (I had a mix of portobello, oyster, and shiitake; adjust to your own taste) in duck fat, if you have also had a good day in the recent past, or olive oil if you haven’t.
While you’re waiting for the mushrooms to cook, slice up one green onion per person, both white and green parts, and set aside. You’ll also want to slice up one duck breast per person at this point.
When the mushrooms are almost cooked, add some diced shallots and cook until they are golden-brown. Remove from pan and set aside.
Add the sliced duck and cook until done in the same pan that you used to cook the mushrooms.
While you’re waiting for the duck to cook, put a generous handful of mixed salad greens (I used a baby lettuce assortment) onto each plate.
When the duck is nearly done, deglaze the pan with a generous amount of balsamic vinegar, and add your mushrooms and shallots back in. You may wish to add a little salt to taste at this point as well.
Turn the duck and mushrooms out onto the salad plates, dividing it up as you see fit. Top with the green onions.