Duck & Strawberry Salad with Rhubarb Dressing

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Duck & Strawberry Salad with Rhubarb Dressing

Duck & Strawberry Salad with Rhubarb Dressing

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.

Serves 2

Prep Time 40 min

Total Time 40 min.

Ingredients

  • 2 cups thinly sliced fresh or frozen (not thawed) rhubarb
  • 1/3 cup water
  • 2 boneless duck breasts, (about 1 pound total; see Ingredient Note), skin removed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 cup sugar snap peas
  • 1 tablespoon walnut oil, or canola oil
  • 2 teaspoons honey
  • 1 teaspoon balsamic vinegar
  • 4 cups baby romaine lettuce, or mixed salad greens
  • 1 cup sliced fresh strawberries
  • 3 tablespoon chopped toasted pecans, (see Tip)

Cooking Directions

Step 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.

Step 2

Preheat grill to medium or place a grill pan over medium heat.

Step 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.

Step 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.

Step 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.

Step 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.


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