Title: Duck Breast over Greens (Mf)
Categories: Insert
Yield: 6 Servings

6	c	Mesclun salad greens; washed and dried
3		Asian pears, cored & peeled -- finely diced -salad dressing-
1/2	c	Hazelnut oil or walnut oil
2	tb	White balsamic vinegar
		Salt and freshly ground blac k pepper
6		Skinless boneless duck breast halves
2	tb	Olive oil
1/4	ts	Ground cardamom
1/4	ts	Cloves
1/4	ts	Coriander
1/4	ts	Cumin
1	c	Fresh tomatoes, peeled; seeded and julienned
1	c	Veal or chicken stock
		Slivered black pitted olives -- for garnish

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6737 Toss the mesclun with the cubed Asian pear and salad dressing; season with

Make sure to remove fat and skin from each duck breast half. Lightly season

Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin si

Remove duck to a cutting board. Add spices to skillet with tomatoes and sto

Cut the duck in thin diagonal slices and fan them over the salad in the cen

Yield: 6 servings

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