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

Cooking Light magazine

Cooking Light magazine

To make a complete meal, this main-dish salad only needs a loaf of crusty French bread and a glass of wine to round it out. If boneless duck breasts are unavailable (ask your butcher), substitute 1 pound of pork tenderloin for the duck.

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Original recipe yields 7 servings

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Directions

  1. Preheat oven to 450 degrees.
  2. 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 degrees for 20 minutes or until done. Let cool. Cut into 1/4-inch-wide strips.
  3. 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.
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Reviews

JenInCalifornia
0

JenInCalifornia

1/11/2005

I didn't actually eat any of this because I don't like duck, but my husband raved! I used less green onion than called for, about 1/4 cup. It's a great easy way to use up all of those ducks he brings home during hunting season! Thanks.

MSCOLLEEN
0

MSCOLLEEN

2/2/2004

First time I had ever prepared duck. Roasted a whole duck because individual pieces were not available at my grocery store. Was delicious