Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing
By Lv2Cook
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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 red leaf lettuce leaves
Details
Servings 1
Preparation
Step 1
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
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