Orange Duck Breast Salad

Orange Duck Breast Salad Recipe
Photo: Jan Smith
If the duck breasts you select are thicker than an inch, butterfly them first to make it easier to pound them thin and even. (See "Butterflying Basics.")

Yield:

4 servings (serving size: 2 ounces duck and 2 cups greens mixture)

Recipe from

Nutritional Information

Calories 402
Caloriesfromfat 26 %
Fat 11.6 g
Satfat 2.2 g
Monofat 5.2 g
Polyfat 3.1 g
Protein 26.2 g
Carbohydrate 51.6 g
Fiber 6.3 g
Cholesterol 65 mg
Iron 9 mg
Sodium 593 mg
Calcium 158 mg

Ingredients

1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon plus 1 teaspoon brown sugar
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 pound boneless duck breast halves, thawed and skinned
4 cups cubed sourdough bread (about 7 ounces)
2 teaspoons olive oil
Cooking spray
10 cup mixed salad greens
1/3 cup pitted prunes, quartered
3 teaspoons chopped walnuts, toasted

Preparation

Preheat oven to 350°.

Combine first 8 ingredients; stir well.

Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.

Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan. Bake at 350° for 20 minutes, stirring once. Set aside.

Remove duck from bag; discard marinade. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add duck; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Cut duck into 1/4-inch slices.

Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.

Note:

Cynthia Nicholson,

April 2006
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