Apple Duck Salad

Ratings

Prep Time {15 min }

Cook Time {10 min }

Serving Size {6 servings}

Ingredients


1/2 Granny Smith Apple, cored, julienne


1/2 (about 6 oz) Celery Root (celeriac), peeled, julienne


4 Tbsp Walnuts, chopped


1 tsp Basil, chopped


1 tsp Parsley, chopped


4 Tbsp Mayonnaise


2 Tbsp Lemon Juice


Salt & Pepper to taste


3 Maple Leaf Farms Roast Half Ducks


6 Sun Dried Tomatoes


3 oz (6 Tbsp) Oil


1/2 bunch Parsley, blanched


3 oz (6 Tbsp) Olive Oil


18 leaves Bibb Lettuce


Garnish:


Cherry Tomatoes, quartered


Parsley


Walnuts

Directions

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1. Combine apples, celery root, chopped walnuts and basil.


2. Combine mayonnaise, lemon juice, salt and pepper. Adjust seasoning to taste. Add apple mixture; toss to coat.


3. Remove skin from roast half ducks. Shred meat and heat in microwave or oven until warm.


4. Puree sun dried tomatoes with 3 oz of oil. Put in squeeze bottle or bowl.


5. Puree 1/2 bunch blanched parsley in 3 oz olive oil. Put in separate squeeze bottle or bowl.


6. Assemble salad by placing 3 Bibb lettuce leaves on plate. Mound apple salad in lettuce. Top with warm duck meat. Dress plate with sun-dried tomato oil and parsley oil. Garnish with cherry tomatoes, parsley and walnuts.


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