In a bowl whisk together the vinegar, the mustard, the creme de cassis, the lemon juice, and salt and pepper to taste. Add the oil in stream, whisking, and whisk the dressing until it is emulsified. Remove skin from the duck. Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a preheated 350 degree oven for 10 to 15 minutes, or until it is crisp. Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them. Remove duck meat from the bones and chop. On a large platter arrange the orange slices, the raspberries, and the arugula decoratively. In a bowl toss the duck meat, chopped, with 1/4 cup of the dressing, the scallion, 1/4 of the cracklings, and salt and pepper to taste and mound the salad on the platter. Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately. Yield: 6 servings Per serving: 1686 Calories (kcal); 165g Total Fat; (86% calories from fat); 3g Protein; 53g Carbohydrate; 0mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 32 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9325 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1003 (86%)|
|Amt Per Serving||% DV|
|Total Fat 111.4g||149 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 69.4g|
|Polyunsanturated Fat 31.9g|
|Cholesterol 0mg||0 %|
|Sodium 123.6mg||4 %|
|Potassium 600.7mg||16 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 23g|
|Protein 4.5g||6 %|
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Calories per serving: 1165
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