Apple Duck Salad

Create a layered masterpiece with Bibb lettuce, apple salad, warm duck and tomato and parsley oil. Perfect for a refreshing summer lunch.

Ratings

Prep Time {15 min }

Cook Time {10 min }

Serving Size {6 servings}

Ingredients


1/2 Granny Smith Apple, cored, julienne


1/2 (about 6 oz.) Celery Root (celeriac), peeled, julienne


4 Tbsp. Walnuts, chopped


1 tsp. Basil, chopped


1 tsp. Parsley, chopped


4 Tbsp. Mayonnaise


2 Tbsp. Lemon Juice


Salt & Pepper to taste


3 Maple Leaf Farms Roast Half Ducks


6 Sun-dried Tomatoes


3 oz. (6 Tbsp.) Oil


1/2 bunch Parsley, blanched


3 oz. (6 Tbsp.) Olive Oil


18 leaves Bibb Lettuce


Garnish:


Cherry Tomatoes, quartered


Parsley


Walnuts

Directions

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1. Combine apples, celery root, chopped walnuts and basil.


2. Combine mayonnaise, lemon juice, salt and pepper. Adjust seasoning to taste. Add apple mixture; toss to coat.


3. Remove skin from roast half ducks. Shred meat and heat in microwave or oven until warm.


4. Purée sun-dried tomatoes with 3 ounces of oil. Put in squeeze bottle or bowl.


5. Purée 1/2 bunch blanched parsley in 3 ounces of olive oil. Put in separate squeeze bottle or bowl.


6. Assemble salad by placing 3 Bibb lettuce leaves on plate. Mound apple salad in lettuce. Top with warm duck meat. Dress plate with sun-dried tomato oil and parsley oil. Garnish with cherry tomatoes, parsley and walnuts.


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