Duck Salad
This is good for using up some leftovers in your fridge, the taste is wonderful and it can be presented nicely for a formal dinner as a side dish. Here we have it in the summer as a main course, where it serves two.
Layer one a plate
Lettuce, romaine if you have it or mixed greens to thickly cover serving plate bottom 1 cup white rice cooked. ( 1 cup before cooking)
1/2 cup wild rice, cooked with one beef bullion cube (1/2 cup before cooking) mix with the white rice and layer over lettuce while still warm.
1/4 cup diced red onion, vidallia will work if you don’t have red, sprinkle it over the rice
1/4 cup diced seeded fresh cherries. (red grapes or other slightly tart berries will work if you don’t have cherries on hand. sprinkle them over the rice. )
Thinly slice one duck breast or leftover roasted duck and toss in a skillet with a bit of oil and 2 cloves crushed garlic, stir fry and spoon onto salad.
Sauce/dressing
Place all this into a food processor or blender, mix well and pour over the salad
1/3 cup orange juice
1/4 cup walnut oil
juice of 1/2 a lemon
1 Tablespoon balsamic vinegar
1/4 cup fresh raspberries ( use 1 Tablespoon raspberry jam if you don’t have any)
1 teaspoon mustard (not sweet )
