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duck, salad

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Blood Orange and Duck Confit Salad

(Health, December, 2010)

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Couscous Salad with Plums and Smoked Duck

(Food & Wine, August, 2003)

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Crispy Duck Salad With Bitter Orange Vinaigrette

(30 Minute Meals, Episode: 30-Minute Passport To Quebec, Season: 5)

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Crispy Shredded Duck And Noodle Salad

(Gourmet, July, 2003)

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Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

(Food & Wine, November, 2006)

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Duck & Strawberry Salad with Rhubarb Dressing

(EatingWell, May/June, 2008)

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
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Duck And Wild Rice Salad

(Gourmet, May, 2002)

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Duck Breast And Frisee Salad

(Gourmet, June, 2005)

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Duck Breast Lentil and Parsnip Salad

(Food & Wine, May, 2006)

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Duck Breast Orange Salad

(Fine Cooking, February/March, 2005)

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Duck Breasts with Tamarind Sauce and Pickled Daikon Salad

(Food & Wine, April, 2006)

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Duck Confit Salad with Great Northern Beans

(Fine Cooking, December/January, 2001)

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Duck Salad with Cheese Toasts and Port-Currant Sauce

(Bon Appétit, September, 2000)

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Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing

(Cooking Light, May, 1997)

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Ginger Duck Salad With Green Tea Dressing

(Food & Wine, January, 2007)

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Gingery Hot Duck Salad

(Nigella Bites, Episode: Feel Good Food, Season: 1)

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Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette

(Cooking Light, October, 2005)

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Mesclun Salad With Confit Duck Gizzards And Morels

(Gourmet, June, 2004)

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Molasses Duck Salad

(The Essence of Emeril, Episode: Molasses, Season: 7)

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Mushroom and Duck Confit Salad

(Cooking by James Peterson, 2007)

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Orange Duck Breast Salad

(Cooking Light, April, 2006)

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Orange-Glazed Duck Breast Brochettes with Asparagus Salad

(Food & Wine, June, 2002)

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Pear And Duck Confit Salad

(Gourmet, December, 2000)

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Sauteed Duck Gizzard Salad With Mizuna, Carrot Pickles, Leek Confit And Pears Vinaigrette

(Molto Mario, Episode: Grandma’s Kitchen, Season: 2)

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Seared Duck Breast With Bulgur Salad and Orange Dressing

(Cooking Light, November, 1997)

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