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Duck Salad w/Dried Cranberries & Pecans




Source of Recipe


net


List of Ingredients




DUCK SALAD WITH DRIED CRANBERRIES AND PECANS

1 4-4 1/2 Lbs. Duck
1 Diced Carrot
1 Diced Onion
10 Italian Parsley Stems
7 Whole Black Peppercorns
2 Stalks Diced Celery
2 Bay Leaves
2 Sprigs Fresh Thyme


Remove tail from duck and discard. Place duck in large stock pot and cover with water. Add carrot, celery, onion, bay leaves, parsley stems, thyme and whole black peppercorns. Bring to simmer. Skim off foam that develops and continue to simmer for about 3 hours. Remove duck and cool to room temperature. Strain stock and reserve 1 cup. Chill remaining stock, remove fat and freeze to use at another time.

1/2 Cup Celery, Diced
1/2 Cup Chopped Pecans, Toasted
1 Tbl. White Wine
1 Tbl. Tarragon
1/2 Cup Cranberries
1/2 Cup Green Onions, Sliced thin
1/2 Cup Mayonnaise
1 Tbl. Honey
1/4 tsp. Salt & Pepper

Strip duck meat from cooled whole duck and cut into bite size pieces. Combine with celery, green onion, pecans, mayonnaise, vinegar, honey, tarragon, salt & pepper. Stir to combine. Heat reserved duck stock and add 1/2 Cup Graceland dried Cranberries. Let set for a few minutes, then add to duck mixture. Stir to combine and chill until ready to serve. Serve as an appetizer or main course with salad greens, inside pastry shells or crousades, or as a sandwich filler.

WARM DUCK AND DRIED CHERRY SALAD

DRESSING

4 Tbls. Minced Shallots
2 Tbls. Butter
4 Tbls. Dried Cherry Vinegar
2 tsps. Sugar
1 tsp. Orange Zest
1 Garlic Clove, Minced
1/2 Cup Orange Juice
2 Tbls. Vegetable Oil
2 tsps. Chopped Tarragon
1/8 tsp. Salt
1/8 tsp. Pepper

Saut» shallots and garlic in butter. Whisk together orange juice, vinegar, oil, sugar, tarragon, zest, salt and pepper; add to shallots and garlic. Heat dressing and serve warm.

SALAD

8 Cups Torn Boston Lettuce
1/3 Cup Thinly Sliced Red Onion Rings
3/4 Cup Graceland dried Cherries
2 (6oz.) Each, Boneless, skinless, duck breasts, broiled and cut into thin strips
4 leaves Leaf Lettuce

Arrange Boston lettuce, red onion, cherries and broiled duck on a bed of leaf lettuce. Serve with warm dressing. YIELD: 4 SERVINGS

DRIED CHERRY VINEGAR

Combine 1 Cup of Graceland dried cherries with 2 Cups of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. YIELD: 2 CUPS



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