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


  • 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


  • 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.

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