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

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Preheat oven to 450º. 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 × 7-inch baking dish coated with cooking spray. Bake at 450º 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. 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. Serving Size: 1 cup

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: