The gourmet side salad includes a pear chutney and warm bacon vinaigrette. Substitute the duck with smoked turkey if you like.

Source: Midwest Living
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Bistro Duck Salad

Ingredients

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Directions

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  • Place duck leg confit or smoked turkey leg in a 8x8x2-inch baking ban. Bake in a 350 degree F oven for 20 to 25 minutes or until heated through and skin is crispy. (Or, place turkey thigh on rack in shallow baking pan; roast in 325 degree F oven about 1-1/2 hours or until instant-read thermometer inserted in thickest portion and not touching bone registers 180 degree F.) Cut meat from bone and cut into slices, discarding bone; keep warm.

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  • Meanwhile, in a large heatproof bowl, combine the torn frisee and pistachios. Set aside.

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For vinaigrette:
  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, reserving drippings in skillet. Drain bacon on paper towels; set aside. Add shallots to the reserved drippings in the skillet. Cook and stir over medium heat till tender. Stir vinegar and honey into drippings. Bring to boiling; remove from heat. Drizzle half of the vinaigrette over frisée and pistachios; toss to evenly coat.

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  • To serve, arrange frisee mixture on 4 large salad plates or 4 dinner plates. Top with bacon pieces. Arrange duck or turkey slices on top. Top each with about 2 tablespoons of the Pear Chutney. Drizzle with the remaining vinaigrette. Serve immediately. Makes 4 side-dish servings.

Nutrition Facts (Bistro Duck Salad)

444 calories; 28 g total fat; 8 g saturated fat; 5 g polyunsaturated fat; 13 g monounsaturated fat; 68 mg cholesterol; 283 mg sodium. 531 mg potassium; 31 g carbohydrates; 4 g fiber; 22 g sugar; 20 g protein; 777 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 3 mg iron;

Pear Chutney

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine pears, cider vinegar, red onion, sugar, ginger, ground coriander, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until liquid is nearly evaporated, stirring occasionally. Season to taste with salt and black pepper. Serve immediately or cover and store in refrigerator for up to 1 week. Bring to room temperature before serving. Serve leftover chutney with pork or poultry. Makes about 2 cups.

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