1 12-ounce bag spinach
1 9-ounce duck breast
6 ounces goat cheese broken into small pieces
¼ cup raspberry-infused balsamic vinaigrette (see recipe)
24 shelled pecan halves, toasted
8 Chilton County peaches; ripe, peeled, pitted, and diced small
1 Vidalia onion, diced small
12 leaves fresh mint, chiffonade
Kosher salt and black pepper to taste
½ pint fresh raspberries
Honey drizzle

Method

Preheat oven to 350 degrees.

Score duck breast skin with a sharp knife, making crosshatch markings. Season with salt and pepper. Place the scored duck breast, skin side down, in a nonstick pan over medium heat. Cook for 5-7 minutes, or until crispy. Turn the duck breast skin side up. Place in oven for a few minutes or until medium rare. Let rest 5 minutes before slicing.

Put spinach in a large mixing bowl and toss with the vinaigrette. Place onto individual plates. Using a sharp knife, slice the breast on a bias. You should be able to carve 6-8 thin slices or more. On each plate, place 1 to 2 slices of duck breast alongside the spinach.

Make peach relish in a separate mixing bowl, combining diced peaches, onion, toasted pecans, honey, and mint, and then add 3 tablespoons of the vinaigrette. Divide the broken goat cheese and raspberries evenly among the individual plates. Spoon the relish over the spinach and top each salad with fresh-cracked black pepper.

Raspberry-infused Balsamic Vinaigrette
Makes 1½ cups
Ingredients

1 cup raspberry-infused balsamic vinegar
½ cup pure olive oil
2 tablespoons Dijon mustard
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1 teaspoon grated ginger

Method
In a small mixing bowl, combine mustard, vinegar, shallots, garlic, and ginger. Slowly whisk in oil until blended. Season with fresh-cracked pepper. Place in refrigerator.