Ingredients:

Salad Ingredients
4 Duck breasts (Skin on Preferable) From Pepes
2 Cups Cooked Wild Rice
1 Small bunch Seedless grapes.
¼ Cup Walnuts or Roasted Pecans
3 Large or 4 Small Witlof (Mescalin Lettuce Fine)

Dressing Ingredients
Grated Zest of one Mandarin
¼ Cup Fresh Orange Juice
¼ Cup Fresh Mandarin Juice
30ml White wine Vinegar
Salt and Pepper to Season.

Method:

1. Pre-heat oven to 180 Degrees
2. Season and Seal Duck Breasts in Hot Pan (about 2-3 min each side)
3. Finish Ducks cooking in oven 15 ? 18 mins
4. Rest Duck covered in warm place
5. Mix Chilled Cooked Wild Rice, Walnuts or Pecans and Grapes in large bowl
6. Make dressing by combining all Ingredients
7. Slice Duck breast into ½cm Slices (Should be still pink)

Serves 4

Arrange Witlof or Mescalin on plate add salad mixture to top in a mound, Arrange Slices of duck on top and drizzle with Mandarin Dressing.

Recipe Courtesy Of Chris Parking from Loxley on Bellbird Hill