|6 cups||Washed and dried mesclun|
|3||Anjou pears, cored and|
|Peeled and cut into fine|
|Salad dressing made of 1/2|
|cup||Hazelnut or walnut oil mixed|
|TB white Balsamic vinegar|
|Salt and freshly ground|
|6||Skinless boneless duck|
|2 tablespoons||Olive oil|
|¼ teaspoon||Each of ground cardamom,|
|Cloves, coriander and cumin|
|1 cup||Peeled, seeded and julienned|
|1 cup||Good flavored veal stock|
|(store-bought) or chicken|
|Slivered black pitted olives|
Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.
Yield: 6 servings
Michelle Urvater provided us this recipe.
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