Recipe for Duck Breast Over Greens 
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Yield:
6
Ingredients:
Amount Ingredient
6 cup Washed, dried mesclun salad greens
3 x Asian pears cored, peeled,
and cut into fine dice
Salad dressing made of
1/2 cup Hazelnut or walnut oil mixed with
2 tbl White Balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
6 x Skinless boneless duck breast halves
2 tbl Olive oil
1/4 tsp Ground cardamom
1/4 tsp Ground cloves
1/4 tsp Ground coriander
1/4 tsp Ground cumin
1 cup Peeled, seeded, julienned fresh tomatoes
1 cup Good-flavored, store-bought veal stock
(or use chicken broth)
Instructions:
Instructions: Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.

Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper. Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin-side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you dont like it rare). Remove duck to a cutting board.

Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.

Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

This recipe yields 6 servings.

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