Recipe by Cooking Light magazine
"To make a complete meal, this main-dish salad only needs a loaf of crusty French bread and a glass of wine to round it out. If boneless duck breasts are unavailable (ask your butcher), substitute 1 pound of pork tenderloin for the duck."
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4 (4 ounce)
skinned, boned duck breast halves
3 1/2 cups
cooked wild rice (about 1 cup uncooked)
sliced green onions
seedless green grapes, halved
chopped pecans, toasted
grated orange rind
fresh orange juice
red leaf lettuce
I didn't actually eat any of this because I don't like duck, but my husband raved! I used less green onion than called for, about 1/4 cup. It's a great easy way to use up all of those ducks he brings home during hunting season! Thanks.
First time I had ever prepared duck. Roasted a whole duck because individual pieces were not available at my grocery store. Was delicious
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