Duck Salad with Blueberries and Walnut Vinaigrette
The moist, dark duck breast is complemented by the fruit and nuts in this recipe. The walnut vinaigrette has many layers of flavor, and by dressing the salad lightly you will create a dish that’s both healthful and tasty.
- 3 whole duck breasts
- ¼ cup Wyman’s Maine blueberry juice
- 1 tablespoon lemon juice
- 2 fresh ripe peaches
- 2 fresh ripe Anjou pears
- 1 yellow bell pepper
- 1 red bell pepper
- 3 stalks of celery
- ½ cup chopped walnuts
- ⅓ cup slivered almonds
- 1 pint fresh Maine blueberries
- ½ cup Maine Munchies dried Maine blueberries
- ½ cup raspberry vinegar
- ½ cup walnut oil
- ½ cup olive oil
- 1 tablespoon sugar or Splenda sweetener
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
4 to 6 cups fresh greens of your choice
Poach or grill the duck breasts until they are cooked through. Remove the skin and coarsely chop the meat. Place the cooked duck in a resealable plastic bag and pour the blueberry juice over the top. Chill while you prepare the salad.
Wash the fruit and vegetables. Peel, core, seed, and coarsely chop the peaches, pears, peppers, and celery. Place them in a large bowl. Sprinkle with the lemon juice and toss.
Add the walnuts, almonds, both fresh and dried blueberries, and duck. Toss to mix. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss.
Serve on a bed of greens.
Serves 4 to 6
From Fresh Maine Salads by Cynthia Finnemore Simonds