Ingredients

Preparation 10 minutes, plus 2 hours for marinating; cooking time 12 minutes

3 White Pekin boneless duck breasts, skin removed
2 tablespoons soy sauce
1 tablespoon minced garlic
2 1/2 teaspoons Asian sesame oil
Vegetable oil for deep frying
6 won ton wrappers, cut into 3/8-inch strips
3/4 cup prepared fat-free Caesar salad dressing
12 cups torn romaine lettuce (about 2 large heads)
6 green onions, sliced
1/3 cup shredded Asiago or Parmesan cheese
2 tablespoons sesame seed

Directions

Place duck breasts in baking dish. In small bowl, mix soy sauce, garlic and 1 1/2 teaspoons sesame oil. Pour soy sauce mixture over duck breasts, turning to coat on both sides. Cover with plastic wrap and refrigerate at least 2 hours.

Heat gas or charcoal grill (or broiler) until medium hot. Pat duck breasts dry with paper towels and place on grill rack; cook 5 minutes with grill covered. Turn duck breasts over; cook 6 minutes more or until internal temperature measures 165 F. Let duck breasts rest 5 minutes; cut into thin slices across the grain.

In heavy pot, heat vegetable oil to 350 F. Deep-fry won ton strips 30 to 60 seconds or until golden brown. Drain on paper towels. In large bowl, stir together Caesar dressing and 1 teaspoon sesame oil. Toss lettuce, green onions and cheese with Caesar dressing mixture. Arrange on 6 chilled plates; top with sliced duck, dividing it equally. Sprinkle with sesame seed and won ton strips. The salad can also be arranged in a large, shallow salad bowl.

Makes 6 servings.

Nutrition information per serving: 277 cal., 8 g fat, 128 mg chol., 833 mg sodium, 21 g carbo., 4 g fiber, 29 g protein.