Duck & Strawberry Salad with Rhubarb Dressing (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Duck & Strawberry Salad with Rhubarb Dressing

http://www.eatingwell.com/recipes/duck_strawberry_salad_with_rhubarb_dressing.html

From EatingWell:  May/June 2008

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.

2 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.
  2. Preheat grill to medium or place a grill pan over medium heat.
  3. Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
  4. Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.
  5. Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.
  6. Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.

Nutrition

Per serving : 391 Calories; 20 g Fat; 3 g Sat; 8 g Mono; 87 mg Cholesterol; 26 g Carbohydrates; 28 g Protein; 8 g Fiber; 668 mg Sodium; 1025 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 3 fat

Tips & Notes