Grilled Duck and Peach Salad

Grilled Duck and Peach Salad
Serves 6
Rich slices of grilled Ontario duck are nestled in fresh greens, sprinkled with crumbled cheese and toasted almonds, then drizzled with a light vinaigrette.
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221 calories
11 g
23 g
17 g
9 g
3 g
205 g
238 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
205g
Servings
6
Amount Per Serving
Calories 221
Calories from Fat 145
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 23mg
8%
Sodium 238mg
10%
Total Carbohydrates 11g
4%
Dietary Fiber 4g
17%
Sugars 6g
Protein 9g
Vitamin A
186%
Vitamin C
13%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Ontario duck breasts
  2. 1/2 tsp (2 mL) each coarse salt and fresh cracked pepper
  3. 1/4 cup (50 mL) white wine vinegar
  4. 1/4 cup (50 mL) extra virgin olive oil
  5. 1 head romaine lettuce, cut into 1-inch strips
  6. 2 peaches, cut into 1-inch pieces
  7. 1/2 cup (125 mL) toasted almonds, roughly chopped
  8. 1/4 cup (50 mL) crumbled Stilton or goat cheese
Instructions
  1. Score the skin of the duck in a crosshatch pattern with the tip of a sharp knife. Rub each with salt and pepper. Grill skin side down, over medium high heat until dark golden brown. Transfer to indirect heat, cover and cook until duck is medium rare, about 12 minutes. Let rest for 10 minutes before slicing across the grain.
  2. Whisk together the vinegar and olive oil.
  3. Divide lettuce and peaches over 4 plates. Top with sliced duck and sprinkle with almonds and cheese. Drizzle with dressing.
Notes
  1. Tip: This salad is also delicious with mango or raspberries substituted for the peaches.
  2. PER SERVING: about 260 cal, 19 g pro, 18 g total fat (3 g sat fat), 7 g carb, 2 g fibre, 60 mg chol, 330 mg sodium. %RDI: iron 25%, calcium 8%, vit A 30%, vit C 30%
beta
calories
221
fat
17g
protein
9g
carbs
11g
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