Smoked Duck and Candied Ginger Salad:

Date Added: 19 Jan 2010
Listed in: Salads and Leafy Greens

• ½ cup shallots, peeled and sliced


• ¼ cup ginger, peeled and julienne


• 1 tablespoon olive oil


• ¼ cup SPLENDA® No Calorie Sweetener, Granulated


• ¼ cup rice or white vinegar


• ¾ cup white wine vinegar


• 1 teaspoon whole grain mustard


• ½ cup water


• 1 tablespoon cornstarch


• 2 heads Bibb lettuce, leaves quartered


• ½ cup Belgian endive, julienne leaves


• 1 cup red onion, sliced thin


• 1 fennel bulb, leaves and stems removed, sliced into thin rings


• 1 pint blackberries


• ½ cup crushed black walnuts


• 2 large Asian pears


• 24 ounces prepared smoked duck breast

Preparation Time 10 min | Cooking Time 10 min:
8 servings | 140 Calories | 4g Protein | 21g Carbohydrates | 7g Fat

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.

• 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 ⅓ 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.

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