Duck Tabbouleh Salad

Bulgur wheat adds a hearty texture to this salad while mint leaves and lemon juice give it a light flavor. Since this dish can be refrigerated up to 24 hours in advance, it's great as a "make-ahead" meal or appetizer.


Prep Time {40 min}

Cook Time {10 min }

Serving Size {6 servings}


1 1/2 cups Uncooked Bulgur Wheat

3 cups Boiling Water

1 cup Finely Chopped Parsley

1/3 cup Finely Chopped Mint Leaves

1/3 cup Finely Chopped Green Onions

1/3 cup Extra Virgin Olive Oil

3 Tbsp. Lemon Juice

3/4 tsp. Salt

1/2 tsp. Fresh Ground Black Pepper

1 large Cucumber, not peeled, seeded & finely diced

1 large Tomato, seeded & finely diced

3 cups Maple Leaf Farms Rotisserie Half Duck or Duck Leg Confit, shredded, divided

6 large Leaves Boston or Red Leaf Lettuce

6 Lemon Wedges


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1. Place bulgur in a large bowl. Pour boiling water over bulgur; mix well and let stand at room temperature 30 minutes.

2. Drain well and return bulgur to same bowl. Add parsley, mint, green onions, oil, lemon juice, salt and pepper; mix well. At this point, salad may be covered and chilled up to 24 hours before serving. Let stand at room temperature 20 minutes, and then proceed as recipe directs.

3. Stir cucumber, tomato and 2 cups of the duck meat into salad; mix well. Transfer to lettuce-lined serving plates; top with remaining duck meat. Serve with lemon wedges.

Reviews  { write a review }


nothing special, except addition of duck product. Not enough parsley for a true tabbouleh.