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Orange-Tarragon Duck Breast With Green Salad And Asparagus-Almond Rice

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Rachael Ray
Related tags
salad sides gluten free passover valentines day dinner lunch


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Ingredients for 2 servings

3 tablespoons butter, divided

2 duck breasts, found in packaged meats case of larger markets

salt and pepper

1/3 cup orange marmalade

4 tablespoons white wine vinegar, divided

4 sprigs fresh tarragon, leaves finely chopped

2-3 tablespoons slivered almonds

1 cup rice

2 cups chicken stock

1 small bunch asparagus

1 endive, thinly sliced

1 bunch watercress, trimmed and stemmed

1 frisee, coarsely chopped

1 shallot

1 teaspoon dijon mustard

1/4 to 1/3 cup extra virgin olive oil (EVOO)

1 small can mandarin oranges

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