Warm Duck Salad

Ig1003_duck_salad_lg

(13) Course Main Dishes Prep Time 5m Total Time 35m

Ingredients in this Recipe

1 cup toasted whole pecan halves
1 tablespoon minced shallots
1 teaspoon grated orange zest
1/2 cup good olive oil
1/2 pint fresh raspberries
2 1/2 tablespoons good sherry vinegar
2 boneless duck breasts, skin on (about 12 to 14 ounces each)
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Kosher salt
Navel oranges, peeled, cut in 1/2, and sliced

Recipe Preparation

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