Ingredients
- 6 each Boneless duck breast halves, skin on, about 6 oz each
- 1 medium-large shallot, chopped fine
- 1/2 oz soy sauce
- 2 oz tangerine juice
- 1/4 tsp Grated tangerine zest
- 1/8 tsp cinnamon
- 1/8 tsp Crushed star anise
- 3/4 lb Wheatberries with pecans
- A Wheat Berry is a wheat grain stripped of its outer hull to leave just the whole kernel.
- as needed --- Microgreens
- These are merely small-leaved greens such as basil, arugula, rocket, baby beet leaves, etc... and/or sprouts of same.
- 6 oz Oriental vinaigrette optional (see recipe included)
- For Vinaigrette:
- 3/4 cup rice vinegar or wine vinegar
- 1/4 cup soy sauce
- 3/4 cup salad oil
- 1/4 cup sesame oil
- 1 tbsp Grated fresh ginger root
- 2 tsp pepper
- 1/4 tsp Crushed garlic
- 1/2 tsp hot pepper sauce
- as needed --- salt
Description
Lovely Wild (or Domestic) Duck, Pan-fried To Perfection, And Mildly Spiced. NOTE: The Duck Must Be Refrigerated Up To Four Hours Prior To Cooking.
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