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Angela Tustin’s Smoked Duck and Candied Ginger Salad

Sweet and tart, this candied ginger vinaigrette perfectly complements the flavors in this composed salad of smoked duck breast, fennel bulb, Asian pears, and blackberries.

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  • Serves: 8
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 1 Hour 25 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 3 cups prepared salad, 4 ounces smoked duck breast Smoked duck breast is available at gourmet groceries.

Amount Per Serving
 
Calories:
150 
Calories from Fat:
60 
Total Fat:
7g 
Saturated Fat:
0.5g 
Cholesterol:
0mg 
Sodium:
30mg 
Total Carbs:
20g 
Dietary Fiber:
7g 
Sugars:
9g 
Protein:
4g 

DIRECTIONS

  1. Combine shallots, ginger, olive oil and SPLENDA® in a medium saucepan. Sweat shallots and ginger over low heat until soft and shallots are translucent. Turn up heat and add vinegars.

  2. Cook until mixture reduces by 1/3 then stir in a solution of water mixed with corn starch and bring to a boil. Remove from heat and add mustard. After dressing cools, strain out ginger and shallots.

  3. Toss all remaining ingredients together in a large salad bowl except for blackberries and duck breast. Dress salad with candied ginger vinaigrette and season with salt and pepper to taste. Divide evenly onto 8 chilled salad plates. Slice duck breast and fan 3-4 oz of duck around each salad. Drizzle remaining vinaigrette onto duck breast and garnish with a few blackberries.

NOTE

Smoked duck breast is available at gourmet groceries.

INGREDIENTS

  • 1/2 cup shallots, peeled and sliced
  • 1/4 cup ginger, peeled and julienne
  • 1 tablespoon olive oil
  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup rice or white vinegar
  • 3/4 cup white wine vinegar
  • 1 teaspoon whole grain mustard
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 heads Bibb lettuce, leaves quartered
  • 1/2 cup Belgian endive, julienne leaves
  • 1 cup red onion, sliced thin
  • 1 fennel bulb, leaves and stems removed, sliced into thin rings
  • 1 pint blackberries
  • 1/2 cup crushed black walnuts
  • 2 large Asian pears
  • 24 ounces prepared smoked duck breast

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