Crispy Duck Salad with Bitter Orange Vinaigrette

Ingredients

• 1 1/2 to 2 pounds packaged duck breast -- ask at your meat counter -- if the market does not carry duck breast year round, it can usually be ordered for you
• 1 sack mixed baby greens
• 1 head frissee greens -- look for very lightly colored frissee
• 3 scallions, thinly sliced on an angle
• 1 shallot, finely chopped
• 3 tablespoons sherry vinegar or red wine vinegar, eyeball it
• 2 tablespoons orange marmalade
• 1/2 cup extra-virgin olive oil -- eyeball it
• Salt and pepper

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.