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Salad Of Duck Breast With Raspberry Dressing

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Ingredients
  Cooked duck breast meat 12 Ounce, skin removed
  Canned water chestnuts 8 Ounce, drained and quartered (Whole, 1 Can)
  Chopped watercress 3⁄4 Cup (12 tbs)
  Nonfat mayonnaise 1⁄4 Cup (4 tbs)
  Raspberry vinegar 1 Tablespoon
  Red leaf lettuce head 1
  Chopped fresh parsley 1 Tablespoon
  French bread slice 4
Directions

Cut the duck breast meat into 2" X 1/2" pieces.
In a large bowl, gently combine the duck, water chestnuts and watercress.
In a small bowl, stir together the mayonnaise and vinegar.
Pour over the duck mixture and gently toss until coated.
Cover and chill in the refrigerator for at least 1 hour to blend the flavors.
To serve, line salad plates with the lettuce and gently mound some of the duck mixture in the middle of each.
If desired, sprinkle with the parsley to garnish.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Poultry

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