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Duck Salad with Beets and Grilled Pears

Duck salad with beets and grilled pears

Vegetables and salads | Easy | 1 hour
Vegetables and salads
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 450
  • Lipides 25 g 38 %
    • Saturated fat  4 g
    • 21 %
  • Cholesterol 55 mg
  • Sodium  270 mg 11 %
  • Carbohydrate 43 g 14 %
    • Fibre  8 g 32 %
    • Sugars  31 g
  • Protein 18 g
    • Vitamin A 20 %
    • Vitamin C 25 %
    • Calcium 6 %
    • Iron 25 %
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Recipe details

Ingredients

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Directions

  1. Pre-heat barbecue to medium-high heat. Wrap beets individually in aluminum foil.
  2. Place on grill and cook, covered, 45 minutes or until tender. Remove from flame and let cool. Peel and cut into quarters.
  3. Place pear halves on pre-oiled grill and cook 4 minutes on each side or until tender and grilled. Remove from flame and cut into slices.
  4. In a small bowl, combine oil, honey, vinegar and garlic. Fill four large, shallow bowls with lettuce and decorate with beet quarters and pear slices.
  5. Top with shredded duck confit and garnish with candied ginger, chives and walnuts. Drizzle with vinaigrette.

Variation: If candied ginger is not available at your supermarket, replace it with 5 mL (1 tsp.) minced fresh ginger to vinaigrette.
 (Recipe by: Cintech Agroalimentaire)

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