Warm Duck Breast Salad W/ Asian Spices and Viniagrette

Warm Duck Breast Salad W/ Asian Spices and Viniagrette Ingredients

FOR MARINADE	1/3 c Hazelnut Oil
1 ts Minced Garlic	1/3 c Walnut Oil Or Light Olive
2 tb Minced Green Onions	1 tb Minced Chives
2 ts Oyster Sauce	1 ts Light Soy Sauce
1 ts Light Soy Sauce	1/4 ts Sugar
1 ts Rice Wine Or Dry Sherry	1/3 c Toasted, Coarsely Chopped
1 ts Sugar	2 Whole Duck Breasts (1 To 1
1/2 ts 5-Spice Powder	4 oz Mixed Baby Salad Greens, or
FOR VINAIGRETTE	Edible Flowers For Garnish
1 tb Minced Garlic

Instructions for Warm Duck Breast Salad W/ Asian Spices and Viniagrette

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 2 1/2 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 Date: Tue, 17 Dec 1996 03:34:41 -0500 (EST)

Main Ingredient: DuckCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chives	Garlic	Greens	Hazelnut
Marinade	Onion	Oyster Sauce	Rice
Soy Sauce	Sugar	Walnut

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