Serves: 4
Total Calories: 142
Combine duck and oranges, sprinkle with salt and add a generous touch of rosemary. Chill one hour. Line a salad bowl with romaine. Put the duck and oranges which have been brought back to room temperature into the bowl. Toss with 1/2 cup slivered almonds and French dressing made with lemon juice.
This Duck And Orange Salad recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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