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1
Preheat oven to 400u00b0.
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2
Bring broth to a boil, and add bulgur. Cover and let stand 30 minutes. Fluff with a fork; set aside.
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3
Place sweet potato on a baking sheet coated with cooking spray. Bake at 400u00b0 for 15 minutes or until tender, stirring occasionally. Combine cranberries and boiling water in a bowl; cover and let stand 15 minutes. Drain well.
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4
Combine bulgur, sweet potato, cranberries, and salad greens in a bowl; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, tossing well. Cover sweet potato mixture, and chill.
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5
Combine juice concentrate, oil, shallots, and water in a blender; process until smooth. Set aside.
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6
Wrap handle of a large nonstick skillet with foil, and place skillet (coated with cooking spray) over medium-high heat until hot. Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin side down, in skillet; reduce heat to medium, and saute 20 minutes or until skin is browned (pour off fat frequently). Place skillet in oven, and bake duck at 400u00b0 for 10 minutes or until desired degree of doneness. Remove and discard skin from duck, and slice duck into 1/4-inch-wide strips.
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7
Arrange bulgur salad and duck on each of 4 serving plates; drizzle with orange dressing.
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8
Note: Substitute pork tenderlion or chicken breasts for the duck, if desired.
