Source: America's Favorite Food Associations

Almond Duck Salad w/ Orange Vinaigrette
Serves: 4
Prep Time: 60 minutes
Cook Time: 10 minutes


4 individual duck breast, skinned and trimmed
2 tablespoons mushroom soy sauce
1/4 cup soy sauce
1/4 cup dry sherry
2 teaspoons sugar
1 whole scallion, cut into 1 inch lengths, smashed
3 quarter size coins fresh ginger
2 tablespoons corn oil, (or canola oil)
10 cups mixed salad greens
from 1 small orange grated orange zest
2 tablespoons balsamic vinegar
2 teaspoons ginger, fresh juice squeezed from finely minced ginger
1/3 cup canola oil, (or corn oil)
to taste salt and pepper

1. Mix the marinade and pour it over the duck. Set aside 1 hour, turning the duck midway.

2. Drain the duck and discard the marinade. In a large heavy skillet, heat the oil over high heat until nearly smoking, then add the duck and sear it on both sides until brown.

3. Put the duck on a rack over a baking tray and roast in a 400° oven until medium-rare, about 4 minutes, or cooked as you like it. Slice the duck against the grain into ribbons.

4. Whisk the vinaigrette to emulsify, then taste and adjust the seasonings to your liking. Toss with the greens, then add 6 Tbsp. California almonds and toss to mix.

5. Fan the duck attractively on plates, then surround with the greens. Garnish the duck with the remaining California almonds.

* To toast California almond slices or slivers: Spread in a single layer on baking sheet. Bake at 350 degrees until almonds are light brown, 5 to 7 minutes. Stir once or twice to ensure even browning. Almonds will continue to brown once removed from oven.