If you don't have white wine on hand, use two tablespoons chicken broth, white cranberry juice, or apple juice instead. The filling can also be served with crackers or fruit salad. Total time: 40 minutes.

Recipe by Cooking Light September 2005


Recipe Summary test

4 servings (serving size: 2 pita halves)


Ingredient Checklist


Instructions Checklist
  • Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add duck; cook 4 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Cool slightly; coarsely chop duck.

  • Combine duck, celery, and next 7 ingredients (through wine) in a large bowl. Line each pita half with 1 lettuce leaf; spoon duck mixture evenly into pita halves.

Nutrition Facts

382 calories; calories from fat 14%; fat 5.8g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 28.4g; carbohydrates 52.4g; fiber 2.5g; cholesterol 111mg; iron 6.2mg; sodium 651mg; calcium 83mg.