Ben Collver wrote to Dave Drum <=-

I'll forward your recipe to my mother. She likes duck & wild rice
pilaf, so that ought to be a good combination.

Always happy to be of service.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asian Duck & Blood Orange Salad
Categories: Poultry, Citrus, Squash, Vegetables, Nuts
Yield: 2 servings

1 Duck breast
pn 5-spice
Salad Leaf of your choice
1 Blood orange
Cucumber
Plum tomato
Handful cashew nuts
Soy sauce
Rice vinegar
Sesame oil
Extra virgin olive oil
Hoisin sauce
Coriander

Score the fat of the duck breast, season with salt
pepper and five spice, and place in a cold, dry pan over
a medium high heat

Fry until the skin is crispy, 6 minutes or so, then
flip. Mean while chop the salad and orange and add to a
salad bowl

After another few mins, transfer the duck to an oven and
bake for a further 10-15 mins until pink, or to your
preference. Be sure to let it rest when cooked

Mix the oils and sauces and shake, and toss the salad in
the dressing, then plate up with your duck, a further
drizzle of dressing, and finally sprinkle over cashews
and chopped coriander.

Billy Ford

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

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... "My idea of fast food is a mallard duck." -- Ted Nugent
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)