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!
For the Salad
For the Honey Lemon Vinaigrette