⅓ cup water
2 boneless duck breast (about 1 pound total; see Ingredient Note), skin removed
½ tsp salt, divided
½ tsp freshly ground pepper, divided
1 cup sugar snap pea
1 Tbsp walnut oil or canola oil
2 tsp honey
1 tsp balsamic vinegar
4 cup baby romaine lettuce or mixed salad greens
1 cup sliced fresh strawberry
3 Tbsp chopped toasted pecans (see Tip)
1. Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.
2. Preheat grill to medium or place a grill pan over medium heat.
3. Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
4. Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.
5. Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.
6. Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.
Ingredient Note: Boneless duck breasts range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com. After the skin is removed, an 8-ounce duck breast is just the right size for one serving.
Tip: To toast chopped pecans: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
To Make Ahead: Cover and refrigerate the dressing (Steps 1 & 5) for up to 5 days.
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 384 31%
- Calories from fat 180 29%
- Total Fat 20gm 28%
- Sodium 668mg 32%
- Total Carbohydrates 26gm
- Fiber 8gm
- Protein 28gm
- Cholesterol 87mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.