Tuesday, September 07, 2004
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.
Nutrition Facts:
Gary Coffelt, Executive Chef - The Doubletree Hotel at Warren Place