Duck and Asian Pear Salad Recipe

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Duck and Asian Pear Salad

Pecan-coated goat cheese and a sweet and fruity dressing make this main-dish salad irresistible. This one-dish meal is perfect with bread.

  • 4 6-1/2- to 7-1/2oz. boneless domestic duckling breasts or 4 small skinless, boneless chicken breast halves
  • Honey-Peach Salad Dressing (see recipe below)
  • 1/4 cup finely chopped pecans, toasted
  • 1 4-ounce log goat cheese
  • 8 cups shredded napa cabbage or shredded romaine or leaf lettuce
  • 1 medium Asian pear, tart apple, or firm-ripe pear, cored and thinly sliced lengthwise
  • 4 kiwi fruit and/or golden kiwi fruit, peeled and sliced lengthwise into wedges
  • Remove skin and fat from duckling. Place duckling or chicken breast halves on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 10 to 12 minutes or until an instant-read thermometer inserted in duck registers 155 degree F, turning once (broil chicken for 12 to 15 minutes or until thermometer registers 170 degree F, turning once). Cool about 15 minutes; cut duckling or chicken into thin, bite-size pieces. Set aside.
  • Meanwhile, prepare Honey-Peach Salad Dressing. Roll cheese in pecans until coated. Slice cheese into 8 slices.
  • To serve, divide salad greens among 4 dinner plates or bowls. Arrange duck or chicken, Asian pears, kiwi and cheese on top of the greens. Serve dressing with salads. Makes 4 main-dish servings.
Honey-Peach Salad Dressing
  • In a small food processor or blender, combine 3 tablespoons honey; 3 tablespoons peach nectar, pear nectar or peach liqueur; 1 tablespoon lemon juice; 1 clove garlic; 1/4 teaspoon sea salt or salt; and 1/4 teaspoon ground black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add 1/3 cup olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.
Nutrition Facts
  • Calories 626, Total Fat 33 g, Saturated Fat 8 g, Monounsaturated Fat 19 g, Polyunsaturated Fat 4 g, Cholesterol 216 mg, Sodium 370 mg, Carbohydrate 36 g, Total Sugar 27 g, Fiber 6 g, Protein 48 g. Daily Values: Vitamin A 0%, Vitamin C 208%, Calcium 21%, Iron 45%.
  • Percent Daily Values are based on a 2,000 calorie diet
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