Orange Duck Breast Salad

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar 
• 2 teaspoons canola oil 
• 2 teaspoons dijon mustard 
• 0.8 pound duck breast halves boneless thawed
• 1  garlic clove minced
• 10 cup salad greens mixed
• 2 teaspoons olive oil 
• 0.5 cup orange juice fresh ( 2 oranges)
• 0.3 cup prune- cut to pieces pitted quartered
• 0.1 teaspoon salt 
• 7 ounces sourdough bread cubed
• 3 teaspoons walnuts toasted chopped
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• ziploc bags
• meat tenderizer

Directions

1. Preheat oven to 35
2. Combine first 8 ingredients; stir well.
3. Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
4. Place duck in a large zip-top plastic bag.
5. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.
6. Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan.
7. Bake at 350 for 20 minutes, stirring once. Set aside.
8. Remove duck from bag; discard marinade.
9. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
10. Add duck; cook 3 minutes on each side or until desired degree of doneness.
11. Remove from pan.
12. Cut duck into 1/4-inch slices.
13. Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl.
14. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.