Smoked Duck and Walnuts with Winter Greens

  1. Whisk first 9 ingredients in small bowl until well blended.
  2. Season dressing to taste with salt and pepper.
  3. (Can be made 1 day ahead.
  4. Cover and chill.
  5. Bring to room temperature and whisk before using.)
  6. If using tangerines, remove peel; separate into segments.
  7. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl.
  8. Toss endive, frisee, radicchio, and watercress in large bowl with enough dressing to coat.
  9. Divide salad among 8 plates.
  10. Top each with smoked duck, onion rings, and tangerine or orange segments.
  11. Sprinkle with walnuts and pomegranate seeds.
  12. Drizzle with some of remaining dressing.
  13. Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246), and Sugartown Smoked Specialties (800-432-1039).

tangerine juice, walnut oil, extravirgin olive oil, lemon juice, balsamic vinegar, raspberry vinegar, mustard, paprika, sugar, oranges, endive, bitesize pieces, bitesize pieces radicchio, duck breast, red onion, walnut halves, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/smoked-duck-and-walnuts-with-winter-greens-105974 (may not work)

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