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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If the duck breasts you select are thicker than an inch, butterfly them first to make it easier to pound them thin and even. (See Butterflying Basics. ) Ingredients:
1/2 cup fresh orange juice (about 2 oranges) |
1 tablespoon plus 1 teaspoon brown sugar |
3 tablespoons white wine vinegar |
2 teaspoons dijon mustard |
2 teaspoons canola oil |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
3/4 pound boneless duck breast halves, thawed and skinned |
4 cups cubed sourdough bread (about 7 ounces) |
2 teaspoons olive oil |
cooking spray |
10 cup mixed salad greens |
1/3 cup pitted prunes, quartered |
3 teaspoons chopped walnuts, toasted |
Directions:
1. Preheat oven to 350°.
2. Combine first 8 ingredients; stir well.
3. Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.
4. Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan. Bake at 350° for 20 minutes, stirring once. Set aside.
5. Remove duck from bag; discard marinade. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add duck; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Cut duck into 1/4-inch slices.
6. Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.
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