{"id":14701,"date":"2012-12-07T11:03:17","date_gmt":"2012-12-07T16:03:17","guid":{"rendered":"http:\/\/caloriecontrol.org\/angela-tustins-smoked-duck-and-candied-ginger-salad\/"},"modified":"2017-04-03T20:41:01","modified_gmt":"2017-04-04T00:41:01","slug":"angela-tustins-smoked-duck-and-candied-ginger-salad","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/angela-tustins-smoked-duck-and-candied-ginger-salad\/","title":{"rendered":"Angela Tustin\u2019s Smoked Duck and Candied Ginger Salad"},"content":{"rendered":"
Makes 8 Servings<\/strong><\/p>\n 1\/2 cup shallots, peeled and sliced Combine shallots, ginger, olive oil and SPLENDA® in a medium saucepan. Sweat shallots and ginger over low heat until soft and shallots are translucent. Turn up heat and add vinegars.<\/p>\n Cook until mixture reduces by 1\/3 then stir in a solution of water mixed with corn starch and bring to a boil. Remove from heat and add mustard. After dressing cools, strain out ginger and shallots.<\/p>\n Toss all remaining ingredients together in a large salad bowl except for blackberries and duck breast. Dress salad with candied ginger vinaigrette and season with salt and pepper to taste. Divide evenly onto 8 chilled salad plates. Slice duck breast and fan 3-4 oz of duck around each salad. Drizzle remaining vinaigrette onto duck breast and garnish with a few blackberries.<\/p>\n Calories 150 <\/p>\n The post Angela Tustin’s Smoked Duck and Candied Ginger Salad<\/a> appeared first on Sucralose<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Makes 8 Servings Ingredients 1\/2 cup shallots, peeled and sliced 1\/4 cup ginger, peeled and julienne 1 tablespoon olive oil 1\/4 cup SPLENDA® No Calorie Sweetener, Granulated 1\/4 cup rice or white vinegar 3\/4 cup white wine vinegar 1 teaspoon whole grain mustard 1\/2 cup water 1 tablespoon cornstarch 2 heads Bibb lettuce, leaves quartered […]<\/p>\n","protected":false},"author":1,"featured_media":14702,"comment_status":"close","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105,5,112,86],"tags":[],"class_list":["post-14701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-recipes","category-salad","category-sucralose"],"yoast_head":"\nIngredients<\/h2>\n
\n1\/4 cup ginger, peeled and julienne
\n1 tablespoon olive oil
\n1\/4 cup SPLENDA® No Calorie Sweetener, Granulated
\n1\/4 cup rice or white vinegar
\n3\/4 cup white wine vinegar
\n1 teaspoon whole grain mustard
\n1\/2 cup water
\n1 tablespoon cornstarch
\n2 heads Bibb lettuce, leaves quartered
\n1\/2 cup Belgian endive, julienne leaves
\n1 cup red onion, sliced thin
\n1 fennel bulb, leaves and stems removed, sliced into thin rings
\n1 pint blackberries
\n1\/2 cup crushed black walnuts
\n2 large Asian pears
\n24 ounces prepared smoked duck breast<\/p>\nDirections<\/h2>\n
Nutritional Information<\/h2>\n
\nFat 7g
\nSodium 30mg
\nCarbohydrates 20g
\nDietary Fiber 7g
\nSugars 9g
\nProtein 4g<\/p>\nRecipe courtesy of Splenda.com<\/a>.<\/h6>\n