| | SALAD |
| 1/3 | c | Matchstick strips fresh ginger (from a 3-inch piece), plus 4 nickel-size slices, smashed |
| 6 | tb | Soy sauce |
| 3 | tb | Mushroom soy sauce* |
| 6 | tb | Sake or dry sherry |
| 2 | | Scallions including green tops, cut into 1-inch pieces |
| 1 1/2 | tb | Chopped cilantro leaves and stems |
| 2 | lb | Boneless, skinless duck breasts |
| 1/3 | c | Sliced blanched almonds |
| 1 | c | Cooking oil |
| 2/3 | lb | Bite-size pieces of mixed lettuces, such as fris?e, mizuna and radicchio (about 4 quarts) |
| | GINGER DRESSING |
| 1 | tb | Grated fresh ginger |
| 4 | ts | Orange juice |
| 1/2 | ts | Grated orange zest |
| 2 | ts | Balsamic vinegar |
| 1/2 | ts | Soy sauce |
| 1 | pn | Fresh-ground black pepper |
| 6 | tb | Oil reserved from frying ginger |
