Warm Duck Breast Salad W/ Asian Spices and Viniagrette
| Yield: | 1 Servings |
| Categories: |
| FOR MARINADE | ||
| 1 | ts | Minced Garlic |
| 2 | tb | Minced Green Onions |
| 2 | ts | Oyster Sauce |
| 1 | ts | Light Soy Sauce |
| 1 | ts | Rice Wine Or Dry Sherry |
| 1 | ts | Sugar |
| 1/2 | ts | 5-Spice Powder |
| FOR VINAIGRETTE | ||
| 1 | tb | Minced Garlic |
| 1/3 | c | Hazelnut Oil |
| 1/3 | c | Walnut Oil Or Light Olive Oil |
| 1 | tb | Minced Chives |
| 1 | ts | Light Soy Sauce |
| 1/4 | ts | Sugar |
| 1/3 | c | Toasted, Coarsely Chopped Hazelnuts |
| 2 | Whole Duck Breasts (1 To 1 1/4 Pounds Each) | |
| 4 | oz | Mixed Baby Salad Greens, or more as needed |
| Edible Flowers For Garnish (Optional) |
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