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Breast Of Duck Salad

Healthycooking's picture
Ingredients
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
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Melted
Dish: 
Salad
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
12

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