Orange Vinaigrette:

1/2 Cup Orange Juice

1 Teaspoon Cornstarch

2 Teaspoons Vinegar

1 1/2 Teaspoon Olive Oil

1/8 Teaspoon Grated Orange Zest

1/8 Teaspoon Salt

Dash Black Pepper

Duck Salad:

2 Teaspoons Olive Oil

2 each Maple Leaf Farms Duck Breast Filets

8 Cups Mixed Greens

2 Cups Strawberries, halved

2 Cups Orange Sections

16 Walnut Halves, optional

1. Make Orange Vinaigrette: Use a small amount of orange juice to dissolve cornstarch. Add dissolved cornstarch to remaining juice; place into saucepan. Bring to simmer over medium low heat to thicken; remove from heat. Add remaining vinaigrette ingredients; cool.

2. Make Duck Salad: Follow the package directions using the olive oil for preparing Maple Leaf Farms Boneless Duck Breasts. Let duck breast set for 5 minutes before slicing across the grain.

3. Toss greens with strawberries and oranges. Add orange vinaigrette; toss. Divide among 4 plates.

4. Top salads with sliced duck breasts. Garnish with walnuts.