2 squares leftover or store-bought jalapeno cornbread, cut into ½-inch cubes
3 tablespoons butter, melted
Juice of 2 lemons
1/2 cup olive oil, or to taste
1/2 cup dried cranberries
5 ounces baby kale or baby arugula
2 large or 4 small duck breasts
Salt and pepper
Heat oven to 350F. Line baking sheet with parchment. Spread cornbread into a single layer and toast until just starting to brown, about 10 minutes. Set aside until cool enough to handle, then toss with the melted butter. Return to baking sheet and bake again until golden brown, about 10 minutes more. Let cool.
In a medium bowl, slowly whisk olive oil into lemon juice. Season with salt and pepper. Add cranberries and kale and set aside.
Score the fat on the duck breasts and season with salt and pepper. Add, fat side down, to a cold pan. Turn heat to medium. Let cook until golden, about six minutes. Turn and cook to medium-rare, about three minutes more. Let rest until salad is plated.
Add croutons to salad and toss. Divide among four plates, then slice duck breasts and fan out next to salad.