Breast of Duck Salad
|For raspberry vinaigrette|
|Raspberry jam||2 Tablespoon|
|Raspberry vinegar||1⁄2 Cup (8 tbs)|
|Defatted reduced sodium chicken broth||3 Tablespoon|
|Walnut oil/Canola oil||1 Teaspoon|
|Dijon mustard||1⁄2 Teaspoon|
|Duck breast||1 1⁄4 Pound, trimmed of all visible fat|
|Ground black pepper||To Taste|
|Dry red wine/Cranberry juice||1⁄4 Cup (4 tbs)|
|Pear||1 , chopped|
|Mixed baby lettuce||4 Cup (64 tbs)|
|Chopped toasted walnuts||2 Tablespoon|
|Crumbled blue cheese||2 Tablespoon|
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.
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 mg12.7%
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