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.

Ingredients

Grain:

  • 1 1/2 cups Uncooked Bulgur Wheat
  • 3 cups Boiling Water

Salad:

  • 1 cup Parsley, finely chopped
  • 1/3 cup Mint Leaves, finely chopped
  • 1/3 cup Green Onions, finely chopped
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tbsp Lemon Juice
  • 3/4 tsp Salt
  • 1/2 tsp Fresh Ground Black Pepper

Duck:

  • 1 large Cucumbers, not peeled, seeded & finely diced
  • 1 large Tomato, seeded & finely diced

Plating:

  • 6 large Leaves Boston or Red Leaf Lettuce
  • 6 Lemon Wedges

Direction

Grain:

  • Place bulgur in a large bowl. Pour boiling water over bulgur; mix well and let stand at room temperature 30 minutes. Drain well and return bulgur to same bowl.

Salad:

  • Add parsley, mint, green onions, oil, lemon juice, salt and pepper to the bulgur and mix well.
  • NOTE: At this point, salad may be covered and chilled up to 24 hours before serving. If chilled, let stand at room temperature 20 minutes, and then proceed as recipe directs.

Duck:

  • Stir cucumber, tomato and 2 cups of the duck meat into salad; and mix well.

Plating:

  • Line plates with lettuce. Top with salad mixture then top with remaining duck meat. Serve with lemon wedges.
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