Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing Recipe

Ingredients
<br>- cooking spray
<br>- 4 (4 ounce) skinned, boned duck breast halves
<br>- 3 1/2 cups cooked wild rice (about 1 cup uncooked)
<br>- 1 cup sliced green onions
<br>- 1 cup seedless green grapes, halved
<br>- 1/4 cup chopped pecans, toasted
<br>- 1 tablespoon grated orange rind
<br>- 1 cup fresh orange juice
<br>- 1/3 cup sherry vinegar
<br>- 1/4 teaspoon salt
<br>- 1/8 teaspoon pepper
<br>- 7 leaves red leaf lettuce
<br><p></p>Directions
<br>step 1: Preheat oven to 450 degrees.
<br>step 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 degrees for 20 minutes or until done. Let cool. Cut into 1/4-inch-wide strips.
<br>step 3: 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.
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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 leaves red leaf lettuce

Directions
step 1: Preheat oven to 450 degrees.
step 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 degrees for 20 minutes or until done. Let cool. Cut into 1/4-inch-wide strips.
step 3: 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.

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