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Duck & Strawberry Salad with Rhubarb Dressing
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)

PREPARATION
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 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.
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 1/4 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.

NUTRITION
Per serving: 391 calories; 20 g fat ( 3 g sat , 8 g mono ); 87 mg cholesterol; 26 g carbohydrates; 28 gprotein; 8 g fiber; 668 mg sodium; 1025 mg potassium.

Duck & Strawberry Salad with Rhubarb Dressing

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)
  • 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.
  • 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 gprotein; 8 g fiber; 668 mg sodium; 1025 mg potassium.

(Source: eatingwell.com)