Crispy Duck Salad With Bitter Orange Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Packaged duck breast - (to 2)
		= (ask at your meat counter - if the
		Market does not carry duck breast year
		Round, it can usually be ordered for you)
1		Bag mixed baby greens
1		Frissee greens
		= (look for very lightly colored frissee)
3		Scallions - thinly sliced on an
		Angle
1		Shallot - finely chopped
3 tablespoons	45ml	Sherry vinegar
		= (or red wine vinegar)
2 tablespoons	30ml	Orange marmalade
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees.

Score fat and skin on duck breasts. Place duck breast skin-side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.

Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.

Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.

Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E15) - from the TV FOOD NETWORK

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