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    from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins

    Use wild rice if you can—it makes a spectacular salad—or mix wild and brown rice. In any case, this is a perfect salad for an important luncheon or a cool main course on a hot summer night.

    4 to 6 portions

    For the Salad
    2 ducklings, each 4 1/2 to 5 pounds, cooked and cooled (see Step 1)
    3 cups cooked rice, cooled
    1 cup chopped celery
    4 scallions (green onions), cleaned and cut diagonally into 1/2-inch pieces
    Grated zest of 1 orange
    Salt and freshly ground black pepper, to taste
    3 ripe but firm eating pears
    1 cup lemon juice
    Mango Chutney Dressing (recipe follows)

    For the Dressing
    1 whole egg
    2 egg yolks
    1 tablespoon prepared Dijon-style mustard
    1/4 cup blueberry vinegar*
    1/3 cup mango chutney
    1 tablespoon soy sauce
    Salt and freshly ground black pepper, to taste
    1 cup peanut oil
    1 cup corn oil

    * FreshDirect Note: As blueberry vinegar is uncommon, we recommend substituting white wine vinegar in this recipe.

    Print recipe

    Duck and Pear Salad
    1. We prefer medium-rare duck, roasted at 450° F for 15 minutes and at 375° F for another 20 to 30 minutes. If you prefer duck well done, cook longer, until tender, to your taste. Cool. Skin the ducks, remove all flesh from bones, and cut meat into 1-inch cubes.
    2.Toss duck meat and cooked rice together in a mixing bowl. Add celery, scallions and orange zest, and season with salt and pepper to taste. Toss again and arrange the salad on a large serving platter.
    3.If the skin of the pears seems too thick or spotty, peel them. Otherwise quarter, core, and slice them thinly, and drop the slices into a bowl containing the bottled lemon juice. Toss the slices to coat them thoroughly and let them remain in the juice until you have finished slicing all 3 pears.
    4.Arrange pear slices in a decorative fan across the top of the duck salad and serve immediately. Serve Mango Chutney Dressing and offer the peppermill to your gusts.
    Mango Chutney Dressing (3 cups)
    1.Combine whole egg, egg yolks, mustard, vinegar, chutney and soy sauce in the bowl of a food processor fitted with a steel blade. Season to taste with salt and pepper and process for 1 minute.
    2.With the motor running, dribble in the oil in a slow steady stream. When all oil has been incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning.
    3.Transfer dressing to storage container, cover, and refrigerate until ready to use.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Jurgielewicz Farm Free Range Whole Duck, Frozen
    This product is currently unavailable.
      Kohinoor Basmati Rice - $6.99/ea
     2.2 lb
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
      ReaLemon Lemon Juice - $2.99/ea
      Anjou Pears - $0.99/lb
     Farm Fresh, Medium
      Roland Special Reserve White Wine Vinegar - $2.99/ea
      Roland Major Grey's Mango Chutney - $3.69/ea
      Yamasa Soy Sauce, Naturally Brewed - $2.39/ea
      Planters Peanut Oil - $5.59/ea
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      Maille Dijon Mustard - $5.59/ea
      Mazola Corn Oil - $6.59/ea
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