ANGELA TUSTIN'S SMOKED DUCK AND CANDIED GINGER SALAD
Sweet and tart, this candied ginger vinaigrette perfectly complements the flavors in this composed salad of smoked duck breast, fennel bulb, Asian pears, and blackberries.
Provided by Allrecipes Member
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Combine shallots, ginger, olive oil and SPLENDA® in a medium saucepan. Sweat shallots and ginger over low heat until soft and shallots are translucent. Turn up heat and add vinegars.
- Cook until mixture reduces by 1/3 then stir in a solution of water mixed with corn starch and bring to a boil. Remove from heat and add mustard. After dressing cools, strain out ginger and shallots.
- Toss all remaining ingredients together in a large salad bowl except for blackberries and duck breast. Dress salad with candied ginger vinaigrette and season with salt and pepper to taste. Divide evenly onto 8 chilled salad plates. Slice duck breast and fan 3-4 oz of duck around each salad. Drizzle remaining vinaigrette onto duck breast and garnish with a few blackberries.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 19.3 g, Fat 6.8 g, Fiber 6.7 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 30.7 mg, Sugar 8 g
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