Green grape, duck & apple salad

Duck leg	1 pound
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Coriander, ground	½ teaspoon
Shallot, minced	2 tablespoons
Vinegar, balsamic	2 tablespoons
Grapes, green seedless, halve some for garnish	2 cups
Watercress, tough stems removed	2 bunches
Apples, granny smith, cored, thinly sliced	2

1. Remove the skin and fat from the duck leg; set aside. 
2. Place the fatty layer, skin side down, in a frying pan over medium heat. 
3. Cook, turning occasionally, until about ¼ cup fat is rendered, about 10 minutes. 
4. Discard the skin. 
5. Measure out 2 tablespoons fat; set aside.
   (Save remaining for another use.) 
6. Increase the heat to high. 
7. Season the duck leg with salt, pepper, and coriander. 
8. Sear until browned, about 3 minutes. 
9. Add the shallot, turn the duck, and cook on the other side for 3 minutes. 
10. Reduce heat to medium, and cook until the duck is rosy only in the center, 1 to 2 minutes. 
11. Transfer to a cutting board, and let rest. 
12. Add the reserved duck fat to the pan, and place over high heat. 
13. When the fat is hot and glistening, add ½ cup water, vinegar, and whole grapes to the pan, and stir to scrape up any browned bits on the pan bottom. 
14. Simmer until the liquid is reduced by half, about 2 minutes. 
15. Remove the duck meat from the bone, pour any collected juices into the pan. 
16. Arrange the watercress on a platter, and top with alternating chunks of duck and slices of apple. 
17. Pour the grape sauce over the top, scatter the halved grapes, and serve. 

Yield: 4
Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

Roasted beet & watercress salad with balsamic vinaigrette

Beets, small, trimmed	6
Pecans, coarsely chopped, toasted	¾ cup
Vinegar, balsamic	¼ cup
Salt	¼ teaspoon +
Pepper, freshly ground	½ teaspoon +
Olive oil, extra virgin	2 tablespoons
Watercress	4 cups
Arugula/mixed greens	1 cup
Orange zest, grated	¼ cup
Pomegranate seeds	¼ cup

1. Preheat the oven to 350°F. 
2. Wrap the beets in foil, place in a baking sheet, and roast, turning occasionally, until tender when pierced with a fork, about 40 to 45 minutes. 
3. Remove and let cool until they can be handled, and then peel, and cut into ¼-inch-thick rounds. 
4. Place in a bowl, cover to keep warm, and set aside. 
5. In a medium bowl, stir together the vinegar, salt, and pepper. 
6. Add the oil in a thin stream, whisking constantly until the dressing is smooth. 
7. Divide the greens into individual plates. 
8. Top each with the beet rounds, and drizzle with the dressing. 
9. Garnish with the orange zest, toasted pecans and pomegranate seeds, and serve.

Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.