Smoked Duck and Scallop Salad with Sherry Vinaigrette

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Vinaigrette:

1 -ounce white wine

3 ounces sherry vinegar

2 ounces olive oil

Salt and pepper

Fried Leeks:

1/2 cup buttermilk

1 egg

Vegetable oil, as needed

2 ounces leeks, cleaned and cut into strips

Flour, as needed

Marinade:

2 cloves garlic, roasted and minced

1 teaspoon minced shallots

1 pinch cracked black pepper

1/2 cup sherry vinegar

2 tablespoons olive oil

Salad:

2 bunches watercress, stemmed

2 skinless and boneless duck breasts

3 ounces fresh scallops

1 ounce pecans, roasted and roughly chopped

2 ounces cheddar cheese, cut into wedges