Vinaigrette:

!/4 Cup Vegetable Oil

1 Tbsp Roasted Garlic Oil

1 tsp Sesame Oil

1/4 Cup Rice Wine Vinegar

1 tsp each: Basil, Chives, Fresh Ginger, minced

1/4 Jalapeno Pepper, seeds removed, minced

1 tsp each: Sugar, Salt

1 1/2 tsp Soy Sauce

Marinade:

1 1/2 cloves Garlic, minced

1 Tbsp Fresh Ginger, minced

2 Tbsp Vegetable Oil

3/4 tsp Sesame Oil

5 tsp Soy Sauce

3/4 tsp Chinese Five Spice Powder

6- 6 oz each Maple Leaf Farms Boneless Duck Breasts

Salad:

9 oz Mesclun Greens

5 Tbsp Cilantro, rough chop

18 Tomato Petals

Stir Fry:

Vegetable Oil as needed

3 Cups Napa Cabbage, rough chop

1 1/2 Cups Bean Sprouts

6 Tbsp Green Onions, sliced

1 Tbsp Soy Sauce

5 Tbsp Roasted Peanuts, chopped

1. Combine vinaigrette ingredients. Refrigerate, covered, for 8 hours.

2. Combine marinade ingredients. Remove skin from duck breasts; add duck breasts to marinade. Marinate, covered, in refrigerator for 12-24 hours.

3. Remove duck from marinade; discard marinade Season duck with salt and pepper. In hot skillet, sear duck on both sides. Finish cooking in 350 degree oven until internal temperature reaches 155 degrees. Let breasts rest. Slice each breast into 9 slices; keep warm.

4. Combine mesclun and cilantro. Toss with vinaigrette to taste. Divide evenly among 6 plates. Toss tomato petals in vinaigrette. Place 3 petals evenly around each plate.

5. Stir-fry vegetables with soy sauce in hot oil until sprouts begin to soften. Place mixture in 3 small mounds around mesclun and in between tomato petals. Place 3 slices of duck on each mound. Garnish with peanuts.