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

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

More From Cooking Light

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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy