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Duck and Mango Salad Recipe

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Duck and Mango Salad Recipe

Prep Time: Cook Time:

Ingredients

  • green onions tops | 1.00 stalk
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • Orange peel, raw | 1.00 tsp
  • Brown rice, medium grain, raw | 2.00 cup
  • Mangos, raw | 3.00 fruit without refuse
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Egg, white, raw | 1.00 large
  • Egg, whole, raw | 1.00 medium
  • Mustard, prepared, yellow | 1.00 tsp
  • Yogurt, plain, whole milk | 1.00 cup 8 fl oz
  • Skinless duck breast, raw | 1.00 breast, bone and skin removed
  • Balsamic vinegar | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 407.24 mg

Fat per serving: 5.61 g

Saturated fat per serving: 1.95 g

Protein per serving: 14.69 g

Sodium per serving: 99.85 mg

Cholesterol per serving: 53.89 g

Instructions

  1. Arrange the duck breasts, skin-side up, on a rack and roast in a preheated oven for 10 minutes on each side.
  2. Leave to cool, then remove the skin and cube the meat.
  3. Meanwhile, make the sauce. Place the egg white, whole egg, mustard, soy sauce and vinegar in a food processor or blender and in a food processor or blender and blend well, then add the yogurt, a tablespoon at a time.
  4. Combine the duck meat with the onion, celery, orange rind, cooked cooked rice and seasoning in a large bowl.
  5. Arrange the mango slices on top of the salad and serve, accompanied by the sauce.

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