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Duck Tabbouleh Salad

Duck tabbouleh salad

Bulgur wheat adds a hearty texture to this salad while mint leaves and lemon juice give it a light flavor. Since this dish can be refrigerated up to 24 hours in advance, it's great as a "make-ahead" meal or appetizer.

Ingredients

  • 1

    1 1/2 cups Uncooked Bulgur Wheat

  • 2

    3 cups Boiling Water

  • 3

    1 cup Finely Chopped Parsley

  • 4

    1/3 cup Finely Chopped Mint Leaves

  • 5

    1/3 cup Finely Chopped Green Onions

  • 6

    1/3 cup Extra Virgin Olive Oil

  • 7

    3 Tbsp. Lemon Juice

  • 8

    3/4 tsp. Salt

  • 9

    1/2 tsp. Fresh Ground Black Pepper

  • 10

    1 large Cucumber, not peeled, seeded & finely diced

  • 11

    1 large Tomato, seeded & finely diced

  • 13

    6 large Leaves Boston or Red Leaf Lettuce

  • 14

    6 Lemon Wedges

Directions

  • 1

    Place bulgur in a large bowl. Pour boiling water over bulgur; mix well and let stand at room temperature 30 minutes.

  • 2

    Drain well and return bulgur to same bowl. Add parsley, mint, green onions, oil, lemon juice, salt and pepper; mix well. At this point, salad may be covered and chilled up to 24 hours before serving. Let stand at room temperature 20 minutes, and then proceed as recipe directs.

  • 3

    Stir cucumber, tomato and 2 cups of the duck meat into salad; mix well. Transfer to lettuce-lined serving plates; top with remaining duck meat. Serve with lemon wedges.

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Prep Time: 40 min
Cook Time: 10 min
Ready Time: 50 Minutes
Servings: 6 servings