Grilled duck breast with warm arugula salad tossed in a citrus soy Vinaigrette









Recipe
1  Duck Breast
6-8 oz of Fresh Arugula
2 oz of fresh Shitake mushrooms
1 oz of peanuts
1 oz of dried apricots
2 oz of Fresh Endive



Directions
First get your grill  going so it is nice and hot! Now lets get the duck
breast seasoned with a little salt and pepper and a little oil. While we
let that sit for a while, lets get the Arugula and Endive cleaned.
Slice the Endive very thin.  Now put the duck breast on the grill skin
side down. We want to cook the on the skin side the most so that it gets
crispy. While the duck breast is cooking, lets get the dried apricots into
some hot water to hydrate them. Get about 2 shitake mushrooms take the
stems off and julienne them. Dont forget to keep checking the duck breast.
By now you can go ahead and turn the duck breast over. Now get a pan hot
with a little oil. Put you mushrooms, peanuts, and apricots(strained) into the and sautee
until mushrooms are cooked. By this time your peanuts should have a nice color
and apricots warmed up and hydrated. Now pull your duck breast off the grill and
let rest for about 5 min. In the meantime get a bowl and toss the arugula,
peanuts, mushrooms, apricots, and endive together with Vinaigarette. Slice
the duck breast thinly, and drizzle a little over the duck breast also.
Enjoy!

Citrus and Soy Vinaigrette
1/2 cup Orange juice
1 Tbls of Fresh lemon juice
1 Tbls of white wine Vinegar
1 Tbls of soy sauce
1 Tsp of honey
1/2 cup of oil
a pinch of fresh ginger
pepper to taste

place all ingredients into a blender or bowl and blend together well






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