Breast of Duck Salad Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings12
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

For raspberry vinaigrette
 Raspberry jam2 Tablespoon
 Raspberry vinegar1⁄2 Cup (8 tbs)
 Defatted reduced sodium chicken broth3 Tablespoon
 Walnut oil/Canola oil1 Teaspoon
 Dijon mustard1⁄2 Teaspoon
 Duck breast1 1⁄4 Pound, trimmed of all visible fat
 Ground black pepper To Taste
 Dry red wine/Cranberry juice1⁄4 Cup (4 tbs)
 Pear1 , chopped
 Mixed baby lettuce4 Cup (64 tbs)
 Chopped toasted walnuts2 Tablespoon
 Crumbled blue cheese2 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 115 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 38.1 mg

Sodium 107.4 mg4.5%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.98 g3.9%

Sugars 3.1 g

Protein 11 g21.2%

Vitamin A 1.1% Vitamin C 5.8%

Calcium 2% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

To make the raspberry vinaigrette: Place the jam in a small microwave-safe bowl and microwave on high power for 1 minute, or until melted.
Whisk in the vinegar, broth, oil, and mustard.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the duck with the salt and pepper.
Cook 4" from the heat for 4 to 5 minutes per side.
Transfer to a cutting board and let stand for 5 minutes.
Cut the duck across the grain into 12 thin slices.
In a small saucepan, combine the wine or cranberry juice and pears.
Place over medium-high heat and cook, stirring often, for 4 to 5 minutes, or until the liquid has evaporated.
Divide the lettuce among dinner plates.
Sprinkle with the walnuts and blue cheese.
Divide the pears and duck among the plates.
Drizzle with the vinaigrette.
Quantcast