Duck breast over greens (mf)

Yield: 6 Servings

Measure Ingredient
6 cups Mesclun salad greens; washed and dried
3 Asian pears, cored & peeled; finely diced
½ cup Hazelnut oil or walnut oil
2 tablespoons White Balsamic vinegar
Salt and freshly ground black pepper
6 Skinless boneless duck breast halves
2 tablespoons Olive oil
¼ teaspoon Ground cardamom
¼ teaspoon Cloves
¼ teaspoon Coriander
¼ teaspoon Cumin
1 cup Fresh tomatoes, peeled; seeded and julienned
1 cup Veal or chicken stock
Slivered black pitted olives; for garnish


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

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@...>

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