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
Grain
-
1 1/2 cups Uncooked Bulgur Wheat
-
3 cups Boiling Water
Salad
-
1 cup Parsley, finely chopped
-
1/3 cup Mint Leaves, finely chopped
-
1/3 cup Green Onions, finely chopped
-
1/3 cup Extra Virgin Olive Oil
-
3 Tbsp Lemon Juice
-
3/4 tsp Salt
-
1/2 tsp Fresh Ground Black Pepper
Duck
-
1 large Cucumbers, not peeled, seeded & finely diced
-
1 large Tomato, seeded & finely diced
-
3 cups Maple Leaf Farms Roast Half Duck or Duck Leg Confit, shredded, divided
Plating
-
6 large Leaves Boston or Red Leaf Lettuce
-
6 Lemon Wedges
Directions
Grain
-
1
Place bulgur in a large bowl. Pour boiling water over bulgur; mix well and let stand at room temperature 30 minutes. Drain well and return bulgur to same bowl.
Salad
-
1
Add parsley, mint, green onions, oil, lemon juice, salt and pepper to the bulgur and mix well.
-
2
NOTE: At this point, salad may be covered and chilled up to 24 hours before serving. If chilled, let stand at room temperature 20 minutes, and then proceed as recipe directs.
Duck
-
1
Stir cucumber, tomato and 2 cups of the duck meat into salad; and mix well.
Plating
-
1
Line plates with lettuce. Top with salad mixture then top with remaining duck meat. Serve with lemon wedges.
