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DUCK AND PEAR SALAD WITH MANGO CHUTNEY DRESSING
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
INGREDIENTS (CLICK TO BUY)

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.

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PREPARATION

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.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Jurgielewicz Farm Free Range Whole Duck, Frozen
This product is currently unavailable.
 
  Lundberg California Brown Basmati - $5.99/ea
 2lb
 
  Celery, Medium - $2.49/ea
 Farm Fresh, Med
 
  Scallions - $1.99/ea
 5.5oz, Farm Fresh, bunch
 
  Navel Orange - $1.49/ea
 Farm Fresh, Lg
 
  ReaLemon Lemon Juice - $2.99/ea
 32oz
 
  Anjou Pears - $1.99/lb
 Farm Fresh, Medium
 
  Roland Special Reserve White Wine Vinegar - $3.69/ea
 16.9oz
 
  Roland Major Grey's Mango Chutney - $3.69/ea
 10oz
 
  Yamasa Soy Sauce, Naturally Brewed - $2.39/ea
 10oz
 
  Planters Peanut Oil - $5.99/ea
 24oz
 
You May Already Have
  Morton's Regular Salt - $1.19/ea
 26oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.79/ea
 1 dozen
 
  Maille Dijon Mustard - $5.59/ea
 13.4oz
 
  Mazola Corn Oil
This product is currently unavailable.
 
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