If the duck breasts you select are thicker than an inch, butterfly them first to make it easier to pound them thin and even. (See "Butterflying Basics.")
Cooking Light APRIL 2006
Preheat oven to 350°.
Combine first 8 ingredients; stir well.
Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.
Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan. Bake at 350° for 20 minutes, stirring once. Set aside.
Remove duck from bag; discard marinade. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add duck; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Cut duck into 1/4-inch slices.
Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.
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