vintners inn


Serves: 8

2 whole duck breasts
4–6 oz. mixed baby greens

1/2 cup garlic, minced
2 1/2 cups green onions
3/4 cup oyster sauce
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 cup five spice powder

1/8 cup garlic, minced
1 cup hazelnut oil
1 cup walnut or light olive oil
1/4 cup chive, minced
3/4 cup balsamic vinegar
3 tbsp. light soy sauce
2 tsp. sugar
2 2/3 cup toasted and skinned hazelnuts, coarsely chopped and reserved to top
1/2 cup grated ginger
1/2 cup candied ginger
4 tsp. lemon thyme

Bone the duck breast and trim off excess fat. Separate breasts into 4 supremes. Mix marinade ingredients and coat the breasts thoroughly. Allow to marinate at least 2 hours at room temperature.

Mix the dressing ingredients together for at least 2 hours before serving to allow the flavors to develop.

To prepare the dish: Artfully arrange a mixture of baby greens on 4 plates. Wipe the excess marinade off the duck breasts and grill or broil until medium rare. Do not overcook! Quickly slice breasts on the diagonal and arrange on plates with greens. Drizzle with hazelnut oil dressing, and sprinkle with reserved hazelnuts. Serve with grissini if available.

© 2002 John Ash & Co. Not for reproduction without permission.