| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Minced Garlic |
| 2 |
tb |
Minced Green Onions |
| 2 |
ts |
Oyster Sauce |
| 1 |
ts |
Light Soy Sauce |
| 1 |
ts |
Rice Wine Or Dry Sherry |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
5-Spice Powder |
| 1 |
tb |
Minced Garlic |
| 1/3 |
c |
Hazelnut Oil |
| 1/3 |
c |
Walnut Oil Or Light Olive Oil |
| 1 |
tb |
Minced Chives |
| 1 |
ts |
Light Soy Sauce |
| 1/4 |
ts |
Sugar |
| 1/3 |
c |
Toasted, Coarsely Chopped Hazelnuts |
| 2 |
|
Whole Duck Breasts (1 To 1 1/4 Pounds Each) |
| 4 |
oz |
Mixed Baby Salad Greens, or more as needed |
|
|
Edible Flowers For Garnish (Optional) |
INSTRUCTIONS
FOR MARINADE
FOR VINAIGRETTE
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 <billspa@icanect.net>
Date: Tue, 17 Dec 1996 03:34:41 -0500 (EST)
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”