{"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":"<div><\/div>\n<p><strong>Makes 8 Servings<\/strong><\/p>\n<h2>Ingredients<\/h2>\n<p>1\/2 cup shallots, peeled and sliced<br \/>\n1\/4 cup ginger, peeled and julienne<br \/>\n1 tablespoon olive oil<br \/>\n1\/4 cup SPLENDA&reg; No Calorie Sweetener, Granulated<br \/>\n1\/4 cup rice or white vinegar<br \/>\n3\/4 cup white wine vinegar<br \/>\n1 teaspoon whole grain mustard<br \/>\n1\/2 cup water<br \/>\n1 tablespoon cornstarch<br \/>\n2 heads Bibb lettuce, leaves quartered<br \/>\n1\/2 cup Belgian endive, julienne leaves<br \/>\n1 cup red onion, sliced thin<br \/>\n1 fennel bulb, leaves and stems removed, sliced into thin rings<br \/>\n1 pint blackberries<br \/>\n1\/2 cup crushed black walnuts<br \/>\n2 large Asian pears<br \/>\n24 ounces prepared smoked duck breast<\/p>\n<h2>Directions<\/h2>\n<p>Combine shallots, ginger, olive oil and SPLENDA&reg; 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<p>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<p>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<h2>Nutritional Information<\/h2>\n<p>Calories 150<br \/>\nFat 7g<br \/>\nSodium 30mg<br \/>\nCarbohydrates 20g<br \/>\nDietary Fiber 7g<br \/>\nSugars 9g<br \/>\nProtein 4g<\/p>\n<p>&nbsp;<\/p>\n<h6>Recipe courtesy of <a href=\"https:\/\/www.splenda.com\/recipes\/angela-tustins-smoked-duck-and-candied-ginger-salad-recipe\" target=\"_blank\">Splenda.com<\/a>.<\/h6>\n<p>The post <a rel=\"nofollow\" href=\"http:\/\/sucralose.org\/smoked-duck-candied-ginger-salad\/\">Angela Tustin&rsquo;s Smoked Duck and Candied Ginger Salad<\/a> appeared first on <a rel=\"nofollow\" href=\"http:\/\/sucralose.org\/\">Sucralose<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&reg; 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 [&hellip;]<\/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":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Angela Tustin\u2019s Smoked Duck and Candied Ginger Salad - Calorie Control Council<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caloriecontrol.org\/angela-tustins-smoked-duck-and-candied-ginger-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Angela Tustin\u2019s Smoked Duck and Candied Ginger Salad - Calorie Control Council\" \/>\n<meta property=\"og:description\" content=\"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&reg; 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