Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing Recipe
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Directions:
- Preheat oven to 450°.
- 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.
- 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.
- Note: Have your butcher bone the ducks for you.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.8 Kcal (950 kJ) | ||
| Calories from fat | 56.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 10% | |
|---|---|---|---|
| Sodium | 165.16mg | 7% | |
| Potassium | 828.16mg | 18% | |
| Total Carbs | 32.84g | 11% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 7.91g | 16% | |
| Vitamin C | 33mg | 55% | |
| Iron | 4.3mg | 24% | |
| Calcium | 122.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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