Duck Salad with Raspberry Walnut Vinaigrette & Bleu Cheese
As seen in the Food Network magazine.
The perfect blend of bright fresh flavors. Quick and Easy to prepare with fully cooked roast half duck.
Ingredients
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1
2 Tbsp Butter
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2
1/2 tsp Ginger Powder
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3
1/2 tsp Chili Powder
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4
1/4 tsp. Cayenne Pepper
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5
2 Tbsp Sugar
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6
1 Tbsp Honey
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7
2 cups Walnut Halves
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8
3 cups Mesclun Lettuce Mix
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9
1/8 cup Bleu Cheese Crumbles
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10
1/3 cup Cherry Tomatoes, halved
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11
1/4 cup Raspberry Walnut Vinaigrette
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12
Salt & Pepper, to taste
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13
1/2 cup Maple Leaf Farms Roast Half Duck, thawed and shredded
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14
Fresh Raspberries
Directions
Spiced Walnuts
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1
Line baking sheet with foil. Spray with cooking spray.
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2
Melt butter in large non-stick sauté pan.
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3
Add ground spices and cook briefly until fragrant.
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4
Add sugar and honey. Cook until the sugar is melted.
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5
Add nuts and cook until they are well coated and slightly darker in color - about 5 minutes.
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6
Place coated nuts on baking sheet and spread out to dry.
Salad
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1
Toss mesclun lettuce, bleu cheese, cherry tomatoes, 1/4 cup spiced walnuts and vinaigrette. Season with salt and pepper.
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2
Arrange salad on a plate. Top with duck meat and garnish with raspberries.
