Orange Duck Breast Salad

• 1/2 cup fresh orange juice (about 2 oranges)
• 1 tablespoon plus 1 teaspoon brown sugar
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons canola oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 3/4 pound boneless duck breast halves, thawed and skinned
• 4 cups cubed sourdough bread (about 7 ounces)
• 2 teaspoons olive oil
• Cooking spray
• 10 cup mixed salad greens
• 1/3 cup pitted prunes, quartered
• 3 teaspoons chopped walnuts, toasted

1. Preheat oven to 350u0b0.
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. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.
4. Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan. Bake at 350u0b0 for 20 minutes, stirring once. Set aside.
5. Remove duck from bag; discard marinade. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add duck; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Cut duck into 1/4-inch slices.
6. Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.

orange juice, brown sugar, white wine vinegar, mustard, canola oil, salt, freshly ground black pepper, garlic, bread, olive oil, cooking spray, mixed salad greens, prunes, walnuts

Taken from www.myrecipes.com/recipe/orange-duck-breast-salad (may not work)