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

Yield: 7 servings (serving size: 1 cup)

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

Preparation

Preheat oven to 450°.

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° 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.

Note: Have your butcher bone the ducks for you.

Nutritional Information

Calories:

248 (30% from fat)

Fat:

8.3g (sat 2.1g,mono 3.4g,poly 1.5g)

Protein:

14.5g

Carbohydrate:

27.7g

Fiber:

2.4g

Cholesterol:

38mg

Iron:

2.1mg

Sodium:

184mg

Calcium:

32mg