Union Pacifics Grilled White Pekin Duck Breast

Juice three of the oranges; combine juice with the sesame oil, soy sauce, minced mint, sugar and red onion. Mix well together, and season to taste with salt and pepper.

Marinade the duck breasts in this mixture for 30 minutes. Remove duck and reserve the marinade. In a small saucepan, boil marinade for 1 minute. Check seasoning and let cool; this will be the dressing for the finished dish.

Segment the remaining orange by slicing off the top and bottom. Set fruit on flat side, and carefully cut away skin and all of pith. Then, slide knife between each membrane to remove just the fruit. Add grapes to oranges, and set aside.

Preheat your grill; when it is too hot to hold your hand 6 inches above grill for more than 2 or 3 seconds, it's ready. Pat duck breasts dry, and season on both sides with salt and pepper. Place duck breasts on the grill and cook for about 7 minutes for medium-rare to medium or for about 10 minutes if you prefer well-done meat. Remove from grill, and keep warm while you finish the salad.

In a large bowl, lightly toss escarole and romaine with half of the reserved marinade-dressing. Divide greens equally among 4 plates. Slice duck breasts on the bias, and place on top of salad. Scatter citrus segments and grapes over each plateful. In a bowl, mix grapeseed oil into remaining dressing, and adjust seasoning, if desired. Drizzle remaining dressing over the top of each serving.