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2 White Pekin duckling breasts
2 T  honey
1 T  fresh garlic, pureed
1/2 C  soy sauce
1/4 C  sesame and olive oil mix
1 T  chives
1 T  balsamic vinegar
1 T  fresh dried ginger
4 T  brown sugar
1/4 C  sherry wine
1 T  Asian 5 spices
1/2 T  black pepper
1/4 C  water

Mix marinade well and marinate duckling breasts overnight.

8 oz Mesclun: mixed greens and spinach
4 radishes, sliced
2 whole Roma tomatoes, quartered
1 pineapple, sliced
8 oz julienne red pepper
2 oz sprouts

Grill duckling on medium heat for 12 minutes. 

Julienne duckling breasts and cool. 

Boil and strain remaining marinade and use as a dressing for mixture. 

Place Mesclun mix in large bowl with duckling; add radishes and tomatoes. Garnish with pineapple and top with red pepper and sprouts.

Nutrition information: servings, 2; calories per serving, 511; calories from fat, 150; total fat, 18g; saturated fat, 3g; cholesterol, 63mg; total carbohydrates, 71g; dietary fiber, 9g; sugars, 54g; protein, 20g; sodium, 110mg

Recipe courtesy of The Duckling Council - www.duckling.org/


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