Curried Duck Sandwiches

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.

Yield: 4 servings (serving size: 2 pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 14%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 28.4g
  • Carbohydrate: 52.4g
  • Fiber: 2.5g
  • Cholesterol: 111mg
  • Iron: 6.2mg
  • Sodium: 651mg
  • Calcium: 83mg


  • 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


  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.
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