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DUCK SALAD WITH ASPARAGUS

2 whole duck breasts, boned but with skin on (about 1 1/2 lbs)
1/2 cup plus 2 tablespoons raspberry vinegar
1/2 cup extra virgin olive oil
1 clove garlic, minced
2 tblsp fresh parsley, chopped
1/3 cup onion, diced
1/4 cup white wine or champagne jelly
10 thin asparagus spears
2 heads leaf lettuce, washed and drained
8 cherry tomatoes, halved
1/4 tsp Dijon mustard
2 tblsp pecan pieces, toasted
salt and pepper to taste

The night before cooking, rinse duck breasts and pat dry. Using
a sharp knife, cut a small slit in each side of each breast. Place
breasts in a shallow glass aking dish in a single layer. Whisk
together 1/4 cup plus 2 tblsp raspberry vinegar, 1/4 cup olive oil,
garlic, parsley, and onion. Season with salt and pepper to taste.
Pour over breasts and turn to coat. Cover with plastic wrap and
refrigerate overnight.

Preheat broiler. Blend 2 tblsp wine jelly with 2 tblsp onions,
garlic and parsley strained from the marinade. Stuff into slits
of each breast. Broil breasts 4 inches from the heat for 7 to 10
minutes per side, basting occasionally with the rest of the jelly.
Remove from heat and cool.

Blanch asparagus for 1 to 2 minutes in boiling water (spears should
be tender but firm). Drain, plunge in ice water then cut into
2-inch pieces, reserving tips.

Tear lettuce into small pieces and combine with cherry tomato halves
and asparagus pieces (not tips). Whisk together remaining vinegar,
oil and mustard. Add salt and pepper to taste. When ready to
serve, pour this vinaigrette over the lettuce mixture and toss.
Arrange the duck breast slices and asparagus over the lettuce
mixture. Sprinkle pecans and asparagus tips over all. Serves 4.

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