Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
cooking spray |
4 (4-ounce) skinned, boned duck breast halves |
3 1/2 cups cooked wild rice (about 1 cup uncooked) |
1 cup sliced green onions |
1 cup seedless green grapes, halved |
1/4 cup chopped pecans, toasted |
1 tablespoon grated orange rind |
1 cup fresh orange juice |
1/3 cup sherry vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
7 red leaf lettuce leaves |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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.
4. Note: Have your butcher bone the ducks for you.
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