Warm duck breast salad w/ asian spices and viniagrette

Yield: 1 Servings

Measure Ingredient
1 teaspoon Minced Garlic
2 tablespoons Minced Green Onions
2 teaspoons Oyster Sauce
1 teaspoon Light Soy Sauce
1 teaspoon Rice Wine Or Dry Sherry
1 teaspoon Sugar
½ teaspoon 5-Spice Powder
1 tablespoon Minced Garlic
⅓ cup Hazelnut Oil
⅓ cup Walnut Oil Or Light Olive Oil
1 tablespoon Minced Chives
1 teaspoon Light Soy Sauce
¼ teaspoon Sugar
⅓ cup Toasted, Coarsely Chopped Hazelnuts
2 \N Whole Duck Breasts (1 To 1 1/4 Pounds Each)
4 ounces Mixed Baby Salad Greens, or more as needed
\N \N Edible Flowers For Garnish (Optional)



Bone duck breasts and trim off excess fat. Cut each breast in half and place in a shallow dish. Combine ingredients for marinade and coat breasts thoroughly. Allow to marinate for 2 hours at room temperature.

In a small bowl, combine all ingredients for vinaigrette at least 2 hours before serving, to allow the flavors to develop.

To assemble the salad, preheat broiler or prepare a fire in a charcoal grill. Artfully arrange baby greens on individual serving plates. Wipe excess marinade off duck breasts and grill or broil until medium rare, about 2½ minutes per side. Do not overcook. Quickly slice breast on the bias and arrange on plates with greens. Drizzle vinaigrette over greens.

Garnish with flower petals if available and serve immediately.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 04/17

Posted to MC-Recipe Digest V1 #346 Recipe by: COOKING RIGHT SHOW #CR9675 From: Bill Spalding <billspa@...> Date: Tue, 17 Dec 1996 03:34:41 -0500 (EST)

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