Duck and Almond Salad

Bittersweet tarragon melds with sour cream and mayonnaise to create a smooth yet strong dressing for this salad. Serve with croissants or roasted potatoes.


Prep Time {5 min}

Cook Time {30 min}

Serving Size {4 servings}


1 1/2 cups Cooked Maple Leaf Farms Duck Leg Meat

1 Tbsp. Tarragon Vinegar

1 Tbsp. Tarragon

1/2 cup Sour Cream

1/2 cup Mayonnaise

1/2 tsp. Dry Mustard

1/8 tsp. Salt

1/2 tsp. Pepper

1/2 cup Toasted Almonds, sliced/slivered

1/3 cup Golden Raisins

1/2 cup Diced Celery


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1. See package for preparing the duck legs and follow the cooking instructions. Cool cooked duck legs and remove as much of the skin as possible, and then pull the meat off of the bone; chop meat.

2. Combine tarragon vinegar and tarragon together in a sauté pan and reduce until almost dry. Remove from heat.

3. Mix sour cream and mayonnaise together with the dry mustard, salt and pepper. Pour over the tarragon reduction and mix in well.

4. Add duck meat and rest of ingredients. Toss until coated. Refrigerate until chilled.

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