3 ducks 6 cups mustard greens 1 lettuce, chopped 1/4 cup orange juice 3 tablespoons white wine vinegar 1 tablespoon orange peel, grated 1/4 teaspoon salt 1/8 teaspoon pepper 

Roast 3 ducks in a roasting pan at 350 degrees for 25 minutes; drain reserving half of the drippings. Remove the skin and place in the roasting pan; bake at 350 degrees until very crisp. Chop finely and set aside for garnish. Slice the duck thinly. Arrange mustard greens and chopped lettuce on serving plates. Arrange the sliced duck on top and sprinkle with the reserved garnish. In a saucepan, combine the remaining drippings with orange juice, white wine vinegar, grated orange peel, salt, and pepper. Heat over medium heat and pour over the salad.Serves 6.