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Duck and Asian Pear Salad
- Makes: 4 servings
10 mins to 12 mins
Pecan-coated goat cheese and a sweet and fruity dressing make this main-dish salad irresistible. This one-dish meal is perfect with bread.
6 1/2 -
7 1/2 -
boneless domestic duckling breasts or 4 small skinless, boneless chicken breast halves
Honey-Peach Salad Dressing (see recipe below)
finely chopped pecans, toasted
shredded napa cabbage or shredded romaine or leaf lettuce
medium Asian pear, tart apple, or firm-ripe pear, cored and thinly sliced lengthwise
kiwi fruit and/or golden kiwi fruit, peeled and sliced lengthwise into wedges
Remove skin and fat from duckling. Place duckling or chicken breast halves on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 10 to 12 minutes or until an instant-read thermometer inserted in duck registers 155 degree F, turning once (broil chicken for 12 to 15 minutes or until thermometer registers 170 degree F, turning once). Cool about 15 minutes; cut duckling or chicken into thin, bite-size pieces. Set aside.
Meanwhile, prepare Honey-Peach Salad Dressing. Roll cheese in pecans until coated. Slice cheese into 8 slices.
To serve, divide salad greens among 4 dinner plates or bowls. Arrange duck or chicken, Asian pears, kiwi and cheese on top of the greens. Serve dressing with salads. Makes 4 main-dish servings.
Honey-Peach Salad Dressing
peach nectar, pear nectar, or peach liqueur
sea salt or salt
ground black pepper
- In a small food processor or blender, combine honey, peach nectar, lemon juice, garlic, sea salt, and black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.
(Duck and Asian Pear Salad)
Servings Per Recipe 4, sat. fat (g) 8, sodium (mg) 370, sugar (g) 27, Cobalamin (Vit. B12) (µg) 0, fiber (g) 6, calcium (mg) 212, cal. (kcal) 626, carb. (g) 36, vit. C (mg) 123, pro. (g) 48, vit. A (IU) 534, iron (mg) 8, Riboflavin (mg) 0, chol. (mg) 216, Thiamin (mg) 0, Fat, total (g) 33, Niacin (mg) 16, Polyunsaturated fat (g) 4, Folate (µg) 125, Monounsaturated fat (g) 19, Pyridoxine (Vit. B6) (mg) 0