Ingredients:

2 Duck breasts, 8 oz. each, skin removed
Chef Larry's Asian Spice (recipe follows), as needed
Cooking oil, as needed
2 Oranges, peeled, cut into "supremes" or segments
1/2 lb. Baby lettuces or Mesculin salad mix
4 - 6 Red baby pear tomatoes, halved
12 – 18 Raspberries, fresh
Chef Larry's Candied Pecans (recipe follows), for service
Salt & Fresh ground black pepper to season
Chef Larry's Raspberry Vinaigrette (recipe follows), as needed

Method:
Prepare Chef Larry's Asian Spice, Raspberry Vinaigrette and Candied Pecans per recipes, reserve. Preheat oven to 375 degrees F. Pre-heat a saute pan or skillet. Coat duck breasts with Chef Larry's Asian Spice. Sear spiced duck breasts in sauté pan or skillet with a small amount of cooking oil. Transfer to a roasting pan and place in pre-heated oven. Roast seared duck breasts at 375 degrees F for 10 – 12 minutes or until medium rare. Remove duck breasts from oven and cool. Slice duck breasts. Place petite lettuces in a mixing bowl and season with salt and fresh ground black pepper. Add a small amount of Chef Larry's Raspberry Vinaigrette and gently toss. Add more vinaigrette if necessary. Place dressed greens in the center of serving plates. Arrange sliced duck, orange segments, tomatoes and raspberries around dressed greens. Drizzle with Chef Larry's Raspberry Vinaigrette. Top with Chef Larry's Candied Pecan and serve.

Makes 4-6 servings

Chef Larry's Raspberry Vinaigrette
Ingredients:

1/4 cup Raspberry puree
1 tsp. Dijon mustard
1/4 cup Rice wine vinegar
2 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
Salt & fresh ground black pepper, as needed

Method:
Whisk raspberry puree, Dijon mustard, vinegar, sugar, chives and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 6-8 servings

Chef Larry's Asian Spice
Ingredients:

Ingredients:

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Chef Larry's Candied Pecans

Ingredients:

1 tbsp. Honey
2 tsp. Granulated sugar
1 cup Pecan pieces
pinch Salt

Method: Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.

Makes 1 cup