4 duck breasts (Marin Sun Farms)
FINI balsamic vinegar, olive oil, fresh thyme

Preparation: Debone duck breasts, score the skin side, then drizzle with olive oil and 1/2 teaspoon FINI balsamic vinegar, sprinkle with fresh chopped thyme. Let marinate for at least 2 hours.

Cooking: Preheat all-clad sautee pan over medium heat, add 1/2 teaspoon butter, 1/2 teaspoon olive oil, skin side down for seven minutes, turn over finish for 5 minutes being careful not to overcook.

Salad Ingredients:
Dressing: juice of 3 tangerines, olive oil, 2 garlic cloves, fresh thyme, salt/pepper.

Juice 2 or 3 mandarin tangerines.  Add a drizzle of good olive oil and squeeze two large garlic cloves, add some chopped fresh thyme, salt and pepper.

One ripe avocado, tangerine sections, lettuce from Dirty Girl (red butter lettuce)

Slice the warm duck breast thinly. Place over the lettuce greens and add the avocado and tangerine sections.  Drizzle with salad dressing.

Salad Ingredients