Duck Salad with Raspberry Walnut Vinaigrette & Bleu Cheese

Duck salad with rasberry walnut vinaigrette and 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

  • 1

    2 Tbsp Butter

  • 2

    1/2 tsp Ginger Powder

  • 3

    1/2 tsp Chili Powder

  • 4

    1/4 tsp. Cayenne Pepper

  • 5

    2 Tbsp Sugar

  • 6

    1 Tbsp Honey

  • 7

    2 cups Walnut Halves

  • 8

    3 cups Mesclun Lettuce Mix

  • 9

    1/8 cup Bleu Cheese Crumbles

  • 10

    1/3 cup Cherry Tomatoes, halved

  • 11

    1/4 cup Raspberry Walnut Vinaigrette

  • 12

    Salt & Pepper, to taste

  • 13

    1/2 cup Maple Leaf Farms Roast Half Duck, thawed and shredded

  • 14

    Fresh Raspberries

Directions

Spiced Walnuts

  • 1

    Line baking sheet with foil. Spray with cooking spray.

  • 2

    Melt butter in large non-stick sauté pan.

  • 3

    Add ground spices and cook briefly until fragrant.

  • 4

    Add sugar and honey. Cook until the sugar is melted.

  • 5

    Add nuts and cook until they are well coated and slightly darker in color - about 5 minutes.

  • 6

    Place coated nuts on baking sheet and spread out to dry.

Salad

  • 1

    Toss mesclun lettuce, bleu cheese, cherry tomatoes, 1/4 cup spiced walnuts and vinaigrette. Season with salt and pepper.

  • 2

    Arrange salad on a plate. Top with duck meat and garnish with raspberries.

Reviews (1)

What do you think of our recipe?
Rating Summary
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June 24, 2021
“Excellent dish for the holidays”
Nothing but excellent comments from my family after eating this dish! Simple to prepare and a real treat!
- Greg
Prep Time: 10 min
Cook Time: 7 min
Ready Time: 15 Minutes
Servings: 1