Duck & Strawberry Salad with Rhubarb Dressing

Preparation

1. Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more.
2. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.
3. Preheat grill to medium or place a grill pan over medium heat.
4. Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray.
5. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150 degrees F for medium, 4-8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
6. Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.
7. Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.
8. Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.

Tips

To toast chopped pecans: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Ingredient Note: Boneless duck breasts range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com. After the skin is removed, an 8-ounce duck breast is just the right size for one serving.

Recipe Nutrition:

Per serving: 384 calories; 20 g fat (3 g saturated fat, 7 g mono unsaturated fat); 87 mg cholesterol; 26 g carbohydrates; 28 g protein; 8 g fiber; 668 mg sodium; 1021 mg potassium

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (70% dv), Folate (45% dv), Potassium (33% dv).

1 Carbohydrate Servings

Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 3 fat

Contributed by: EatingWell.com