Duckbreast Salad with Hazelnut Vinaigrette

Yummm, yummm, duck breast. This is certainly not something someone on Weight Watchers would want to fix for lunch, but you Atkins people, you are gonna love this. Not really in a typeative mood, so I'll just jump right to the recipe.


2 12-ounce whole boneless duck breasts (350 g)

MARINADE:
1 teaspoon garlic, minced
2 tablespoons green onions, minced
2 teaspoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon five-spice powder

HAZELNUT VINAIGRETTE:
1 tablespoon garlic, minced
3 ounces hazelnut oil
3 ounces walnut or light olive oil
1 tablespoon chives, minced
2 tablespoons balsamic vinegar
1 teaspoon light soy sauce
1/4 teaspoon sugar
4 ounces mixed baby greens
2 ounces hazelnuts, toasted, skinned and chopped coarse


Per Serving (4 servings):
923 Calories
95g Fat (91.8% calories from fat)
16g Protein
3g Carbohydrate
1g Dietary Fiber
93mg Cholesterol
135mg Sodium

Exchanges:
0 Grain(Starch)
2 Lean Meat
1/2 Vegetable
0 Fruit
17 1/2 Fat
0 Other Carbohydrates

1. Trim the excess fat from the duck breasts and separate the breasts into halves.

2. Combine the marinade ingredients. Thoroughly coat the duck with the marinade and marinate for at least 2 hours.

3. Combine the hazelnut vinaigrette ingredients at least 2 hours before service so that the flavors will develop.

4. Wipe the marinade from the breasts and sauté them, skin side down first, in a dry sauté pan until medium rare, approximately 2 1/2 minutes per side. Do not overcook.

5. Arrange a mixture of baby greens on 4 plates. Slice the breasts on the diagonal and arrange on the plates with the greens. Drizzle the hazelnut vinaigrette over the greens, sprinkle with hazelnuts and serve.