¾ cup Oyster sauce

¼ cup dry sherry

1 clove garlic, finely minced

½ cup soy sauce

½ cup hoi sin sauce

1 tbsp minced fresh ginger

¼` cup minced green onions.

1 tsp Chinese five spice powder

2-3 boneless duck breasts

4 cups mesclun mix or lettuce of your choice, washed, dried and torn into bite size pieces

2 tbsps sesame seeds, toasted

1 tbsp chopped fresh cilantro



2 tbsps Dijon mustard

3 tbsps balsamic vinegar

1 tbsp rice wine vinegar

1/3 cup hoi sin sauce

1 tsp each of minced garlic and ginger

2 tsps minced onion or shallots

½ cup olive oil


Combine all marinade ingredients together in a large dish or bowl and add duck breasts. If liquid doesn’t cover the breasts add enough chicken broth or water to do so. Cover and chill for 24 hours or up to 3 days.

Combine all dressing ingredients except olive oil in a food processor and process until combined. With motor running add the olive oil slowly until mixed in thoroughly.

Divide greens among four plates. Slice duck breasts diagonally and arrange decoratively on top of the salad greens. Drizzle dressing over and top with toasted sesame seeds and chopped cilantro.

Remove duck from marinade discarding the liquid. Heat h grill or sauté pan to medium high. Add duck breast skin side down and allow to cook until skin is brown and crispy, about 10 minutes. Turn breast and continue cooking to desired doneness. (For ultimate tenderness meat should be cooked medium to medium rare)

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