Autumn Duck Salad with Green Beans

Name: Autumn Duck Salad with Green Beans
Yield: 6 portions
Ingredients: 3 scallions (green onions), well rinsed and thinly sliced; 3 scallions (green onions), well rinsed and thinly sliced; Raspberry Vinaigrette; 4 or 5 fresh clementines or tangerines, peeled and sectioned, or 1 cup canned mandarin orange sections, drained; 4 or 5 fresh clementines or tangerines, peeled and sectioned, or 1 cup canned mandarin orange sections, drained; 4 or 5 fresh clementines or tangerines, peeled and sectioned, or 1 cup canned mandarin orange sections, drained; 1½ pounds green beans, trimmed and blanched; ½ pound fresh cranberries (about 2 cups); 1 cup shelled pecans; 2 ducks (4½ to 5 pounds each), defrosted or fresh; Salt; 2 cups fresh orange juice; ½ cup sugar

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This main-course salad is a beauty any time of the year.

Ingredients

2 ducks (4½ to 5 pounds each), defrosted or fresh
Salt
2 cups

Main course
Gluten-free
Autumn

Method

Reserve the duck giblets for another use. Trim away the wing tips and remove all the fat from the duck cavities. Salt the ducks inside and out and place, breast side up, in a shallow baking dish just large enough to hold them comfortably. Let the ducks come to room temperature, about 45 minutes.
Preheat the oven to