Apple Duck Salad

Create a layered masterpiece with Bibb lettuce, apple salad, warm duck and tomato and parsley oil. Perfect for a refreshing summer lunch.


Prep Time {15 min }

Cook Time {10 min }

Serving Size {6 servings}


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


Cherry Tomatoes, quartered




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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. Purée sun-dried tomatoes with 3 ounces of oil. Put in squeeze bottle or bowl.

5. Purée 1/2 bunch blanched parsley in 3 ounces of 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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