Instructions: Bone duck breasts and trim off excess fat. Cut each breast in half and place in a shallow dish. Combine ingredients for marinade and coat breasts thoroughly. Allow to marinate for 2 hours at room temperature.

In a small bowl, combine all ingredients for vinaigrette at least 2 hours before serving, to allow the flavors to develop.

To assemble the salad, preheat broiler or prepare a fire in a charcoal grill. Artfully arrange baby greens on individual serving plates. Wipe excess marinade off duck breasts and grill or broil until medium-rare, about 2 1/2 minutes per side. Do not overcook. Quickly slice breast on the bias and arrange on plates with greens. Drizzle vinaigrette over greens. Garnish with flower petals if available and serve immediately.

This recipe yields 4 servings.

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