Here’s a crisp and light way to add an unexpected twist to smoked duck. You can start your meal with this delicious salad, or keep each serving larger for a perfectly fresh main course.
Recipe courtesy of Chef Jenny Kang from Bow Valley Ranche restaurant in Calgary. This recipe was initially published in City Palate; check out www.citypalete.ca for more great recipes and food ideas!
15m
n/a
20m
4
640
For the Salad
For the Honey Lemon Vinaigrette
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