Duck-Mango Salad with Frizzled Leeks

For the salad:
Cooked, shredded duck meat
1 mango, sliced
1 jicama, julienned
4 oz. feta cheese, crumbled
3 Tbs. minced fresh mint
2 fresh chile peppers, minced
Field greens
Salt and pepper to taste
1 leek, white part thinly sliced
1 cup vegetable oil

Arrange the field greens and top with duck, mango, jicama, cheese, mint, and chiles. Dress. In hot oil, fry the leeks until crisp, about 30 seconds, drain, then put on top of the salad.

For the dressing:
1 cup port wine
3 prunes
¼ cup port vinegar
1 shallot, chopped
½ cup olive oil
 
Bring the port and prunes to a boil and reduce until half the original volume. Cool. Puree the port and prunes with the garlic and vinegar. Slowly add in the oil until emulsified.