Title: Duck breast over greens
 Categories: 
      Yield: 4 Servings
 
      6 c  Washed and dried mesclun
           Salad greens
      3    Anjou pears, cored and
           Peeled and cut into fine
           Dice
           Salad dressing made of 1/2
        c  Hazelnut or walnut oil mixed
           With 2
           TB white Balsamic vinegar
           Salt and freshly ground
           Black pepper
      6    Skinless boneless duck
           Breast halves
      2 tb Olive oil
    1/4 ts Each of ground cardamom,
           Cloves, coriander and cumin
      1 c  Peeled, seeded and julienned
           Fresh tomatoes
      1 c  Good flavored veal stock
           (store-bought) or chicken
           Broth
           Slivered black pitted olives
           For garnish
 
  Toss the mesclun with the cubed Asian pear and salad dressing; season
  with salt and pepper and divide it among 4 dinner plates.
  
  Make sure to remove fat and skin from each duck breast half. Lightly
  season with salt and pepper.
  
  Heat a non-stick skillet until hot.  Add olive oil and duck breasts,
  skin side down.  Saute for to 4 minutes on one side and 2 minutes on
  the other for very rare duck (or longer if you don't like it rare).
  
  Remove duck to a cutting board.  Add spices to skillet with tomatoes
  and stock.  Simmer for 2 to 3 minutes or until reduced.  Remove from
  heat.
  
  Cut the duck in thin diagonal slices and fan them over the salad in
  the center.  Spoon the sauce over the duck and serve, garnished with
  olives.
  
  Yield:  6 servings
  
  Michelle Urvater provided us this recipe.