Recipe courtesy of Rachael Ray
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Crispy Duck Salad with Bitter Orange Vinaigrette
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F.

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.

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