ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Duck Sandwiches

Yield 4 servings (serving size: 2 pita halves)
If you don't have white wine on hand, use two tablespoons chicken broth, white cranberry juice, or apple juice instead. The filling can also be served with crackers or fruit salad. Total time: 40 minutes.

Ingredients

  • Cooking spray
  • 3/4 pound boneless duck breast halves, skinned (about 2 breast halves)
  • 1/2 cup chopped celery
  • 1/4 cup golden raisins
  • 2 tablespoons chopped dry-roasted cashews
  • 1 tablespoon curry powder
  • 1 tablespoon chopped green onions
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons mango chutney
  • 2 tablespoons dry white wine
  • 4 (6-inch) pitas, cut in half
  • 8 small lettuce leaves

Nutrition Information

  • calories 382
  • caloriesfromfat 14 %
  • fat 5.8 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 28.4 g
  • carbohydrate 52.4 g
  • fiber 2.5 g
  • cholesterol 111 mg
  • iron 6.2 mg
  • sodium 651 mg
  • calcium 83 mg

How to Make It

  1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add duck; cook 4 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Cool slightly; coarsely chop duck.

  2. Combine duck, celery, and next 7 ingredients (through wine) in a large bowl. Line each pita half with 1 lettuce leaf; spoon duck mixture evenly into pita halves.