- Place potatoes in a large saucepan. Cover with cold water and bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Drain and refrigerate to cool.
- In a small bowl, whisk together the olive oil, honey, mustard, and vinegar. In a large bowl, gently combine the chilled potatoes, shredded duck thigh, arugula, and the vinaigrette. Season with salt and pepper to taste.
- Serve as a salad meal with raw veggies on the side.
VARIATION:
Replace arugula with baby spinach or mixed greens.
CHEF'S SECRET:
Use potatoes recommended for boiling or for use in salads. They will stay firm after cooking and are less likely to crumble.