Submitted by Brad Barricklow of Sylvania, Ohio


  • 2 wood duck breasts
  • 1 bag fresh field greens
  • 8 oz. balsamic vinegar
  • 8 oz. crumbled Bleu cheese
  • 8 oz. pine nuts
  • Balsamic vinegar to top


  1. Place 8 oz. balsamic vinegar in a small sauce pan.
  2. Turn heat to medium-high and reduce vinegar to a thick syrup.
  3. In a glass dish, baste duck breasts with balsamic syrup and bake in preheated 350-degree oven until breasts reach 140 degrees internally. This keeps them slightly red inside.
  4. Meanwhile, toss greens on a chilled plate.
  5. Toast pine nuts gently in a small pan. (Don't overcook them!)
  6. Sprinkle pine nuts and Bleu cheese on greens.
  7. Slice breasts thinly and arrange on top of greens.
  8. Drizzle unreduced balsamic vinegar over dish.

Serve at once with your favorite bottle of wine. Enjoy!