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

Ingredients

• 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

Preparation

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.