Combine the shredded duck meat, spinach, cherries and raisins in a bowl. Set aside.
Meanwhile, make the dressing: Melt the duck fat in a pan over medium-high heat. When it starts to shimmer, add the shallot, garlic and salt, and cook until soft, about 2 minutes. Add the mustard, syrup and paprika and swirl to combine.
Pour the hot dressing over the salad, tossing to coat completely. Add salt and pepper to taste.
Cover the bowl with a lid or a plate for a few minutes to let the spinach wilt.
Just before serving, toss in the hazelnuts. Serve warm.
1 cup cooked, shredded duck meat
1/3 lb. fresh baby spinach
¼ cup chopped dried cherries
¼ cup golden raisins
3 Tbsp. duck fat
1 small shallot, thinly sliced
1 small garlic clove, finely minced
Pinch kosher salt
1 tsp. Dijon mustard
1 Tbsp. maple syrup
1/8 tsp. smoked paprika
Salt and freshly ground black pepper to taste
¼ cup chopped toasted hazelnuts
1/3 lb. fresh baby spinach
¼ cup chopped dried cherries
¼ cup golden raisins
3 Tbsp. duck fat
1 small shallot, thinly sliced
1 small garlic clove, finely minced
Pinch kosher salt
1 tsp. Dijon mustard
1 Tbsp. maple syrup
1/8 tsp. smoked paprika
Salt and freshly ground black pepper to taste
¼ cup chopped toasted hazelnuts
This article appears in October 2011.