Photo: Anna Pelzer
Smoked duck salad
17 ingredients
Serves 8
openrecipes
A gorgeous, festive starter that combines duck, tartly sweet cranberries and nuts.
Estimated Nutrition (whole recipe, rough)
724
Calories
21g
Protein
56g
Fat
31g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pecan | 1 half (4g) | 20 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Chicory Leaves | not in our table | 0 |
| Water | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 35g pecans
- 15g butter
- 1/2 tsp ground mixed spice
- 1 tbsp soft dark brown sugar
- 2 x 85g bags watercress
- 2 red chicory, leaves separated
- 75g dried cranberries, soaked in boiled water for 5 minutes, drained 200g sliced smoked duck breast (we like Rannoch Smokery Smoked Duck, from major supermarkets)
- For the dressing
- 1/2 tsp Dijon mustard
- 11/2 tbsp red wine vinegar
- 3 tbsp olive oil
- 41/2 tbsp hazelnut oil
- 1 tsp creme de cassis
- Nutritional info
- Per serving: 229kcals, 17.9g fat (3.3g saturated), 7.4g protein, 2.5g carbs, 2.3g sugar, 0.2g salt
- Wine Recommendation
- A bright, cherryish Pinot Noir will go beautifully well with this starter. Try one from New Zealand.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes