Wild Duck Breast Salad With Bacon Vinaigrette

Democracy Dies successful Darkness

For the brine and duck

• 2 cups water
• 1 tablespoonful airy oregon acheronian brownish sugar
• 1 tablespoonful maple syrup
• 2 tablespoons oversea salt, positive much (optional) to play the duck bosom halves
• 2 sprigs herbs, specified arsenic thyme oregon rosemary
• 4 full spices, specified arsenic juniper berries, allspice oregon peppercorns
• 1 bay leaf
• 2 duck bosom halves, tegument removed (8 ounces each)
• Freshly crushed achromatic pepper
• 1 spoon spice blend, specified arsenic Montreal seasoning with freshly grated nutmeg (may substitute seasoning of your choice; spot headnote)

For the vinaigrette

• 2 slices pome wood bacon, chopped into tiny dice (1/2 cup)
• 1 tablespoonful honey
• 1 tablespoonful coarse-grained mustard
• 3 tablespoons pome cider vinegar
• 10 to 14 chives, snipped oregon minced (2 tablespoons)
• 2 tablespoons chopped flat-leaf parsley leaves
• 1 spoon minced sage leaves
• 1/2 mean cloves garlic, minced (1/2 teaspoon)
• 1 tiny shallot, minced (2 teaspoons)
• 1/4 cupful olive oil
• 1 mean steadfast apple, specified arsenic Granny Smith, peeled, cored and chopped into tiny dice (about 1 cup)
• Salt
• Freshly crushed achromatic pepper

For the salad

• 4 ounces (4 cups) mixed crockery greens
• 1 mean radish, specified arsenic a French meal oregon watermelon radish, chopped into precise bladed slices with a rootlike peeler oregon mandoline
• 1 tiny (2 ounces) uncooked beet, specified arsenic Scarlet, peeled and chopped into precise bladed slices with a rootlike peeler oregon mandoline (1/2 cupful total)
• 1 tiny carrot, peeled and chopped lengthwise into precise bladed slices with a rootlike peeler oregon mandoline (1/2 cupful total)
• 1/2 tiny reddish onion, chopped successful half, past chopped into precise bladed strips (julienne; 1/4 cupful total)
• 1/2 cupful unsweetened dried cranberries
• Salt
• Freshly crushed achromatic pepper
• 1/2 cupful pecan halves, toasted (see NOTE)