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

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 14.5g
  • Carbohydrate: 27.7g
  • Fiber: 2.4g
  • Cholesterol: 38mg
  • Iron: 2.1mg
  • Sodium: 184mg
  • Calcium: 32mg


  • 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


  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. Note: Have your butcher bone the ducks for you.
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