Duck and Strawberry Salad with Rhubarb Dressing

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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.

Duck and Strawberry Salad with Rhubarb Dressing
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

Ingredients
  • 2 cups thinly sliced fresh or frozen (not thawed) rhubarb

  • 1/3 cup water

  • 2 boneless duck breasts (about 1 pound total; see Ingredient Note), skin removed

  • 1/2 teaspoon salt , divided

  • 1/2 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)

Directions
  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.

Ingredient Note: Boneless duck breasts range widely in weight, from about 1/2 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.

Tip: 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.

Tip: 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.


Nutritional Facts

Servings
2
Calories
384
Carbohydrates
26 g
Fat
20 g
Saturated Fat
3 g
Protein
28 g
Cholesterol
87 mg
Dietary Fiber
8 g
Potassium
1021 mg
Sodium
668 mg
Yield
2 servings
Exchanges
1 fruit
2 vegetable
3 lean meat
3 fat
Vitamin C
140% daily value
Vitamin A
70% dv
Folate
45% dv
Potassium
33% dv

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