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Grilled Duck Breast Salad with Champagne-Honey Vinaigrette

Photo: Oxmoor House
Prep time 11 mins
Cook time 8 mins
Yield 4 servings (serving size: about 1 1/2 cups salad mix, 2 ounces duck, about 1/3 cup cherries, 1 tablespoon cheese, 1 tablespoon almonds, and about 1 tablespoon champagne-honey vinaigrette)
Fresh cherries add a wonderful accent to this elegantly easy salad. A good rule of thumb for sweet, dark cherries: the darker the fruit, the sweeter it is.Prep: 5 minutes; Cook: 8 minutes; Other: 4 minutes

Ingredients

  • 4 (6-ounce) boneless duck breast halves, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (5-ounce) package herb salad mix
  • 1 1/2 cups pitted and halved cherries
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/4 cup sliced almonds, toasted
  • Champagne-Honey Vinaigrette

Nutrition Information

  • calories 296
  • caloriesfromfat 49 %
  • fat 16 g
  • satfat 3.9 g
  • monofat 9 g
  • polyfat 1.9 g
  • protein 22.2 g
  • carbohydrate 17.9 g
  • fiber 3.4 g
  • cholesterol 72 mg
  • iron 7.1 mg
  • sodium 655 mg
  • calcium 131 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Sprinkle duck evenly with salt and pepper. Place on grill rack coated with cooking spray. Cook 4 minutes on each side or until desired degree of doneness; let stand 4 minutes. While duck grills, prepare Champagne-Honey Vinaigrette.

  3. Slice duck breast thinly across the grain. Divide salad mix evenly on each of 4 plates. Top each serving with duck, cherries, blue cheese, and almonds. Drizzle Champagne-Honey Vinaigrette evenly over each serving.

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