Recipe - Duck Breast Over Greens (Mf)

6 cup Mesclun salad greens; washed
and dried
3 Asian pears, cored & peeled;
finely minced

SALAD DRESSING
One half cup Hazelnut oil or walnut oil
2 tablespoon White Balsamic vinegar
Salt and freshly ground
black pepper
6 Skinless boneless duck
breast halves
2 tablespoon Olive oil
One fourth teaspoon Ground cardamom
One fourth teaspoon Cloves
One fourth teaspoon Coriander
One fourth teaspoon Cumin
1 cup Fresh tomatoes, peeled;
seeded and julienned
1 cup Veal or chicken stock
Slivered black pitted
olives; for garnish

Toss the mesclun with the cubed Asian pear and salad dressing; season with
salt and pepper and divide it among 4 dinner plates.
Make sure to remove fat and skin from each duck breast half. Lightly season
with salt and pepper.
Heat a nonstick skillet until hot. Add olive oil and duck breasts, skin
side down. Saute for to 4 minutes on one side and 2 minutes on the other
for very rare duck (or longer if you don't like it rare).
Remove duck to a cutting board. Add spices to skillet with tomatoes and
stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
Cut the duck in thin diagonal slices and fan them over the salad in the
center. Spoon the sauce over the duck and serve, garnished with olives.
Yield: 6 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6737

Posted to MCRecipe Digest V1 #289

Date: Sat, 9 Nov 1996 22:51:20 0500

From: Gail Shermeyer 4paws@netrax.net