Orange Tarragon Duck Breast with Green Salad and Asparagus Almond Rice

Ingredients

• 3 tablespoons butter, divided
• 2 duck breasts, found in packaged meats case of larger markets
• Salt and pepper
• 1/3 cup orange marmalade
• 4 tablespoons white wine vinegar, divided
• 4 sprigs fresh tarragon, leaves finely chopped
• 2 to 3 tablespoons slivered almonds
• 1 cup rice
• 2 cups chicken stock
• 1 small bunch asparagus
• 1 endive, thinly sliced
• 1 bunch watercress, trimmed and stemmed
• 1 frisee, coarsely chopped
• 1 shallot
• 1 teaspoon Dijon mustard
• 1/4 to 1/3 cup extra-virgin olive oil
• 1 small can mandarin oranges

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