ADVERTISEMENT
Duck & Strawberry Salad with Rhubarb Dressing
Duck & Strawberry Salad with Rhubarb Dressing
0 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups thinly sliced fresh or frozen (not thawed) rhubarb
- ⅓ cup water
- 2 boneless duck breasts, (about 1 pound total; see Ingredient Note), skin removed
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 cup sugar snap peas
- 1 tablespoon walnut oil, or canola oil
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 4 cups baby romaine lettuce, or mixed salad greens
- 1 cup sliced fresh strawberries
- 3 tablespoons chopped toasted pecans, (see Tip)
Preparation
-
Active
-
Ready In
- 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.
- Preheat grill to medium or place a grill pan over medium heat.
- Season duck breasts with ¼ 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.
- 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.
- Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining ¼ teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.
- 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.
- Make Ahead Tip: Cover and refrigerate the dressing (Steps 1 & 5) for up to 5 days.
- Ingredient Note: Boneless duck breasts range widely in weight, from about ½ to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com. After the skin is removed, an 8-ounce duck breast is just the right size for one serving.
- Tips: To toast chopped pecans: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
- Per serving: 385 calories; 20 g fat(3 g sat); 8 g fiber; 27 g carbohydrates; 28 g protein; 184 mcg folate; 87 mg cholesterol; 15 g sugars; 8,881 IU vitamin A; 72 mg vitamin C; 195 mg calcium; 8 mg iron; 667 mg sodium; 1,040 mg potassium
- Nutrition Bonus: Vitamin A (178% daily value), Vitamin C (120% dv), Folate (46% dv), Iron (44% dv), Calcium (20% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 3 fat
