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Duck Salad with Port-Currant Sauce
Serves 2 (entrée) – 4 (appetizer)
|Duck Salad with Port-Currant Sauce|
For unclear reasons, I shied away from cooking duck for many years. Maybe I thought it was difficult to do? It certainly is not – or, at least not duck breasts. This one looks complicated, but it is a can be done for a mid-week or special guest dinner. In addition, duck is an excellent, lean source of protein as well as iron, selenium and niacin. For some reason, duck has gotten a bad “rap” through the years because of the skin. Yet, it is comparable in fat and calories to a skinless chicken or turkey breast.