Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing



7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 2.1 g
Monofat 3.4 g
Polyfat 1.5 g
Protein 14.5 g
Carbohydrate 27.7 g
Fiber 2.4 g
Cholesterol 38 mg
Iron 2.1 mg
Sodium 184 mg
Calcium 32 mg


Cooking spray
4 (4-ounce) skinned, boned duck breast halves
3 1/2 cups cooked wild rice (about 1 cup uncooked)
1 cup sliced green onions
1 cup seedless green grapes, halved
1/4 cup chopped pecans, toasted
1 tablespoon grated orange rind
1 cup fresh orange juice
1/3 cup sherry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
7 red leaf lettuce leaves


Preheat oven to 450°.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add duck; cook 2 minutes on each side or until lightly browned. Place duck in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 20 minutes or until done. Let cool. Cut into 1/4-inch-wide strips. Combine duck, rice, green onions, grape halves, and pecans in a large bowl. Toss well; set aside.

Combine orange rind and next 4 ingredients (orange rind through pepper) in a small bowl; stir well. Pour over duck mixture; toss well. Serve salad on 7 lettuce-lined plates. Serve at room temperature.

Note: Have your butcher bone the ducks for you.

chef Andrée Robert,

Maison Robert,

Cooking Light

May 1997
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