Bramble's Ember-Corn Duck Salad

Ingredients

• 2 boneless skin-on duck breasts, about 7 to 8 ounces each, fully thawed
• 3 ears sweet corn, husked
• 1/2 cup plain nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 1/4 cup finely crumbled cotija cheese
• 2 tablespoons fresh lime juice
• 1/2 teaspoon finely grated lime zest, optional
• 1 small garlic clove, grated to a paste, optional and only to tolerance
• 1 teaspoon chile-lime seasoning, or less to tolerance
• 2 tablespoons finely chopped cilantro, optional

Directions

1. 1

   Heat a grill for two-zone medium-high cooking. Pat the duck dry and score only the skin in a shallow crosshatch. Place the breasts skin-side down in a cold cast-iron skillet, then set the skillet over medium-low heat. Render for 8 to 12 minutes, spooning off the fat, until the skin is well browned.

2. 2

   Move the breasts to the grill over indirect heat, skin-side down. Cover and cook, turning once, until the thickest part reaches 165°F / 74°C on a food thermometer. Rest on a clean board for 5 to 10 minutes, then remove and discard the skin.

3. 3

   Grill the corn without added fat, turning often, for 8 to 12 minutes, until tender with scattered char. Cool until easy to handle, cut the kernels from the cobs, and chop through them several times to shorten the skins.

4. 4

   In a large bowl, whisk the yogurt, mayonnaise, cotija, lime juice, optional zest and garlic, and chile-lime seasoning. Fold in the warm chopped corn.

5. 5

   Slice the duck very thinly across the grain, then cut the slices into small bite-size pieces. Fold the duck into the dressed corn and divide into six portions. Add optional cilantro only when tolerated. Eat slowly, chew thoroughly, and stop at your care team's fullness signal.