Smoked Duck Salad
Oklahomans know more than most about how to smoke meats. I often use smoked duck for sandwiches, salads and great-tasting soups. Here’s a smoked duck salad I “borrowed” from a good friend from Tulsa. Thanks Paul! If you want to save some time, just toss the salad ingredients with your favorite Italian dressing.
Smoked Duck Salad
Ingredients
- 2 cups smoked duck shredded
- ½ cup celery diced
- ½ cup red onion diced
- 1/3 cup carrots peeled and diced
- ½ cup marinated artichoke hearts quartered
- ¼ cup black olives chopped
- ¼ cup pecan pieces roasted and chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup white wine vinegar
- 1 teaspoon lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- pinch granulated sugar
- 2 tablespoons fresh basil minced
- ½ cup olive oil
- 4 handfuls romaine lettuce chopped
- 2 to matoes quartered
Instructions
- In a medium bowl, combine smoked duck with next 8 ingredients and toss. In another bowl, whisk together vinegar and next 5 ingredients. While whisking, add oil in a thin stream until emulsified. Add dressing to salad mixture, reserving a few teaspoons to drizzle over lettuce. Toss to coat salad mixture. Mound lettuce on plates. Mound salad over lettuce. Garnish with tomato and drizzle reserved dressing over lettuce and tomato.