Orange Duck Breast Salad

Orange Duck Breast Salad
Photo by Jan Smith

Ingredients

  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/3 cup pitted prunes, quartered
  • ½ cup fresh orange juice (about 2 oranges)
  • 2 teaspoons olive oil
  • 3 teaspoons chopped walnuts, toasted
  • + 17 more ingredients
    • Cooking spray
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon plus 1 teaspoon brown sugar
    • ½ cup fresh orange juice (about 2 oranges)
    • 3 tablespoons white wine vinegar
    • 2 teaspoons canola oil
    • 1 tablespoon plus 1 teaspoon brown sugar
    • 2 teaspoons Dijon mustard
    • 1/8 teaspoon salt
    • Cooking spray
    • 2 teaspoons Dijon mustard
    • 10 cup mixed salad greens
    • 3 teaspoons chopped walnuts, toasted
    • 4 cups cubed sourdough bread (about 7 ounces)
    • 3 tablespoons white wine vinegar
    • ¾ pound boneless duck breast halves, thawed and skinned
    • 4 cups cubed sourdough bread (about 7 ounces)

Preheat oven to 350°. Combine first 8 ingredients; stir well. Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and ...

View full recipe at My Recipes

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