2 cups chopped Romain lettuce 2 cups Mesculine Greens 1 can Mandarin Orange Segments drained 2 Green Onions, sliced 1/4 cup Red Wine Vinegar 1/4 cup Olive Oil 2 t. sugar sprinkle of crushed Red Pepper ground Black Pepper and Kosher Salt to taste 2 T. White Sugar 1/4 cup Sliced Almonds 2 T. Black Sesame Seeds Grilled Boneless Breast of Duck 1/4 cup Honey 1/4 cup Teryiaki Sauce Edible Flowers for garnish
Heat the 2 T of sugar with the almonds in a sauce pan over medium heat. Cook and stir until sugar begins to melt. Stir until almonds are golden. Remove from heat, and spread out on a sheet pan to cool. Remember when cooking with sugar, the pan will get extremely HOT. In a large bowl combine all lettuce, oranges, and green onions. Combine Vinegar, olive oil, sugar, salt and pepper into a jar and shake well. Grill marinated Duck Breast, Shake Black Sesame Seeds on to cooked Duck, slice on a bias. Before serving, toss lettuce mixture with dressing. Place onto a decorative plate or bowl. Arrange duck slices on top of salad. Sprinkle with almonds and edible flowers.
Gary Coffelt, Executive Chef - The Doubletree Hotel at Warren Place
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and
information, sharing the stories, pictures and loves of Oklahomans across our great state.