- 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.
Replace arugula with baby spinach or mixed greens.
Use potatoes recommended for boiling or for use in salads. They will stay firm after cooking and are less likely to crumble.