-=> Ben Collver wrote to Dave Drum <=-

 BC> I'll forward your recipe to my mother.  She likes duck & wild rice
 BC> 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
 
MMMMM

... "My idea of fast food is a mallard duck." -- Ted Nugent
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