*Available at Asian markets 1. In a shallow glass dish or stainless-steel pan, combine the smashed ginger slices, the soy sauce, mushroom soy sauce, sake, scallions and cilantro. Add the duck breasts in a single layer and turn to coat. Marinate at room temperature for 1 hour, turning once. 2. Heat the oven to 350?. Spread the almonds on a baking sheet and toast until golden brown, about 8 minutes. Let cool. 3. Meanwhile, in a small frying pan, heat the oil over moderate heat to 375?. Remove the pan from the heat, add the ginger matchsticks and stir just until golden, about 10 seconds. With a slotted spoon, remove the ginger and drain on paper towels. Let the oil cool and then strain and set aside. 4. Heat a wok or large frying pan over high heat until a bead of water evaporates on contact. Add 2 teaspoons of the reserved ginger oil and swirl to coat the pan. Remove half of the duck breasts from the marinade and add them to the wok in a single layer. Sear the duck until nicely browned, about 2 minutes. Turn and sear the other side, about 1 minute. Turn the breasts again and cook until medium-rare, 3 to 5 minutes longer. Remove the duck breasts and let stand for 3 minutes. Repeat with the remaining duck. 5. Slice the duck breasts on the diagonal into 1/4-inch strips and transfer to a medium bowl. Whisk the Ginger Dressing, add 3 tablespoons to the duck and toss to coat. In a large bowl, toss the greens with the remaining dressing. Mound the salad on six large plates and arrange the duck strips on top. Sprinkle with the toasted almonds and fried ginger matchsticks. Ginger Dressing (Makes about 1/2 cup) 1. Put the ginger in a strainer set over a small bowl and press firmly to extract the juice. (You should have about 1-1/2 teaspoons.) 2. Add the orange juice and zest, the balsamic vinegar, soy sauce and pepper. Add the oil slowly, whisking. The smokiness of the duck and the flavors of ginger and orange suggest pairing the dish with a full-bodied California pinot noir or a fruity zinfandel. Posted to MM-Recipes Digest by Julie Bertholf on Mar 23, 1998