Ingredients

Duck Salad with apricots, asparagus and walnut

Feeds 3/4


duck salad with apricot

This duck salad will be a winner at your next summer dinner party.

Cook duck breast ahead of time to no more than medium rare. Put in refrigerator to chill ( at least two hours).

For a wonderful no-cook option, substitute a quick and flavorful Smoked Duck Breast.

Line decorative serving platter with large lettuce leaves. Chop or tear the rest into eating sized pieces.  Cut the asparagus (cut on diagonal in bite-size pieces) , reserve 1/2. Thinly slice cooked and chilled duck breast. Cut half of it in bite-size pieces, leave the rest in nice slices. Combine greens, 1/2 of corn, 1/2 of asparagus and small pieces of duck in large mixing bowl.

 

Combine oils,  vinegar,  mustard, salt and pepper to taste. Pour about half cup over greens and toss to coat.

Put tossed salad on top of arranged leaves. Top decoratively with the remaining slices of duck, the corn, and asparagus. Slice apricots and arrange on salad. Serve the nuts and cheese on the side along with extra dressing. Last, sprinkle the salad with the Minus 8. ( it brightens everything up!) or a quality sherry vinegar such as Pommery.

This is wonderful served al fresco with a loaf of multigrain bread, grilled sweet potato planks and a glass of Pinot Noir or a classic French white burgundy.

Why not Enjoy duck in the summer!

 

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