From Fresh Maine Salads. To purchase, click here.
 
The moist, dark duck breast is complemented by the fruit and nuts in this recipe. The walnut vinaigrette has many layers of flavor, and by dressing the salad lightly you will create a dish that’s both healthful and tasty.
 
Serves 4 to 6

Salad:
    3 whole duck breasts
    1⁄4 c Wyman’s Maine blueberry juice*
    1 T lemon juice
    2 fresh ripe peaches
    2 fresh ripe Anjou pears
    1 yellow bell pepper
    1 red bell pepper
    3 stalks of celery
    1⁄2 c chopped walnuts
    1⁄3 c slivered almonds
    1 pint fresh Maine blueberries
    1⁄2 c Maine Munchies dried Maine blueberries*

Dressing:
    1⁄2 c raspberry vinegar
    1⁄2 c walnut oil
    1⁄2 c olive oil
    1 T sugar or Splenda sweetener
    1 t salt
    1 t fresh ground pepper
    4 to 6 c fresh greens of your choice

Poach or grill the duck breasts until they are cooked through. Remove the skin and coarsely chop the meat. Place the cooked duck in a resealable plastic bag and pour the blueberry juice over the top. Chill while you prepare the salad.
Wash the fruit and vegetables. Peel, core, seed, and coarsely chop the peaches, pears, peppers, and celery. Place them in a large bowl. Sprinkle with the lemon juice and toss.
Add the walnuts, almonds, both fresh and dried blueberries, and duck. Toss to mix.
In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss.
Serve on a bed of greens.

* See pages 96 and 97 for ordering information if this product is not available in your local stores.