Ingredients
- 1 Roast Half Duck , Defrosted
- 1 Small Head Green Cabbage, Chopped
- 1 Large Cucumber, Diced
- 1 Bunch Green Onions, Thinly Sliced
- ¼ Cup Chives, Thinly Sliced
- 1 Cup Basil
- 1 Cup Spinach
- ¼ Cup Lemon Juice
- 4 Cloves Garlic, Roughly Chopped
- 1 Shallot, Roughly Chopped,
- ¼ Cup Olive Oil
- 2 Tbsp. Rice Wine Vinegar
- ¼ Cup Walnuts
- 1/3 Cup Nutritional Yeast
- 1 tsp. Salt
Direction
- Preheat oven to 375 degrees and bake Roast Half Duck for 15-20 minutes or according to packaging instructions.
- In a food processor combine lemon juice, olive oil, and rice wine vinegar. Then add in basil, spinach, garlic, shallot nutritional yeast, walnuts, and salt and blend until smooth.
- In a large bowl, mix cabbage, cucumber, green onions and chives together.
- Shred Roast Half Duck into bite size pieces. Save a handful of duck meat back and mix in the remaining meat into the salad mix.
- Pour dressing over duck and salad mix and toss until coated. Top with remaining duck and serve.