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Ingredients:
4 navel
oranges
1 tablespoon sesame oil
1 tablespoon soy sauce
2
tablespoons fresh mint, minced
1 tablespoon sugar
1 red onion,
peeled and sliced into thin rings
Salt and freshly ground pepper, to
taste
4 skinless White Pekin duckling breasts
1 small bunch green
seedless grapes, stemmed
1 head escarole, cored and chopped into 1-inch
pieces
6 ounces baby red romaine leaves
1 tablespoon grapeseed
oil
Directions:
Juice three
of the oranges; combine juice with the sesame oil, soy sauce, minced mint,
sugar and red onion. Mix well together, and season to taste with salt and
pepper.
Marinade the duck breasts in this mixture for 30 minutes.
Remove duck and reserve the marinade. In a small saucepan, boil marinade
for 1 minute. Check seasoning and let cool; this will be the dressing for
the finished dish.
Segment the remaining orange by slicing off the
top and bottom. Set fruit on flat side, and carefully cut away skin and
all of pith. Then, slide knife between each membrane to remove just the
fruit. Add grapes to oranges, and set aside.
Preheat your grill;
when it is too hot to hold your hand 6 inches above grill for more than 2
or 3 seconds, it's ready. Pat duck breasts dry, and season on both sides
with salt and pepper. Place duck breasts on the grill and cook for about 7
minutes for medium-rare to medium or for about 10 minutes if you prefer
well-done meat. Remove from grill, and keep warm while you finish the
salad.
In a large bowl, lightly toss escarole and romaine with
half of the reserved marinade-dressing. Divide greens equally among 4
plates. Slice duck breasts on the bias, and place on top of salad. Scatter
citrus segments and grapes over each plateful. In a bowl, mix grapeseed
oil into remaining dressing, and adjust seasoning, if desired. Drizzle
remaining dressing over the top of each serving.
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