IngredientsSmoked Duck Breast
1/2 cup fresh tangerine or orange juice
1/2 small shallot, finely chopped
2 tablespoons Champagne vinegar
2 teaspoons honey
1/2 teaspoon minced rosemary
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 large tangerines or oranges
4 cups (packed) mixed tender greens, such as Boston lettuce and mâche
In a blender, combine the tangerine juice, shallot, vinegar, honey and rosemary. Blend until smooth. With the machine on, gradually drizzle in the olive oil until the dressing is smooth and slightly thickened. Transfer the tangerine dressing to a large bowl and season with salt and pepper. Using a small, sharp knife, peel the tangerines. Cut in between the membranes to release the sections.
Thinly slice the smoked duck breast diagonally across the grain. Add the greens to the large bowl and toss with the dressing. Mound the salad on plates and scatter the tangerine sections on top. Arrange the sliced duck alongside the salad and serve.