Duck Salad with Mango

We have the good fortune to have a local, humanely raised duck and rabbit vendor at our local farmer’s market. Summer is here and salads are so yummy this time of the year. after you cook the duck breast and chill it, this is a very fast and simple recipe to prepare. The cherry infused (or regular) balsamic vinegar is all you need for dressing and the angel hair slaw and Marcona almonds provide a wonderful crispness.Gluten-free, low fat, diabetic friendly and full of nutrients, this salad is sure to please.

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Duck Salad with Mango

Yield: 2 servings

Prepare duck breast ahead of time by roasting or pan searing with your favorite dry rub. Slice into thin strips

4 cups angel hair slaw
1 carrot shredded
½ a mango julienne
1 green onion julienne
½ cup Marcona almonds
Drizzle cherry infused or regular balsamic vinegar
Salt and pepper to taste

Combine slaw, carrot, onion and mango and portion onto two plates. Arrange sliced duck breast as pictured and add almonds. Drizzle balsamic vinegar and add salt and pepper to taste.
Serve.

©2016 Aron Bradley
http://www.boomercuisine.com

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