Crispy Duck Salad with Bitter Orange Vinaigrette

Ingredients

• 1  sack baby greens mixed
• 1.5 pounds d duck breast -- ask at your meat counter -- if the market does not carry duck breast year round for you canned
• 1 head frissee greens -- look for very lightly colored frissee
• 0.5 cup olive oil -- eyeball it extra-virgin
• 2 tablespoons orange marmalade 
• 3 tablespoons red wine vinegar 
• 4 servings salt and pepper 
• 3  scallions thinly sliced
• 1  shallots finely chopped

Equipment

• frying pan
• oven
• whisk
• stove

Directions

1. Preheat oven to 350 degrees F.
2. Score fat and skin on duck breasts.
3. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered.
4. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
5. Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
6. Combine shallots, vinegar and marmalade.
7. Let stand 10 minutes.
8. Whisk in extra-virgin olive oil.
9. Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well.
10. Pour dressing evenly over duck and salad.