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Curried Duck Salad
Curried Duck Salad is creamy duck salad recipe that mixes duck confit with curry powder, sweet raisins, and cashews for a delicious and colorful sandwich or salad topper.
Prep Time: 20 minutes
Refrigeration Time: 60 minutes
Yield: 6 servings, 12 party servings
Ingredients
- 3 whole duck legs cooked confit, and shredded off the bone into large bite-sizes pieces
- 1 1/2 cups mayonnaise
- 1/3 cup dry white wine
- 1/4 cup mango chutney
- 3 tablespoons curry powder
- 1/2 teaspoons Kosher salt
- 1 cup medium-diced celery
- 1/4 cup chopped scallions, white and green parts
- 1/4 cup golden raisins
- 1/4 cup dried cranberries, rough chopped
- 1 cup roasted and salted cashews
- Freshly ground black pepper to taste
- Biscuits, to serve
Directions
For the dressing, combine the mayonnaise, wine, mango chutney, curry powder, and 1/2 teaspoons salt in a food processor and process until smooth.
Combine the duck confit with enough dressing to moisten well. Add the celery, scallions, raisins, and cranberries, and mix well. Refrigerate for at least one hour to allow the flavors to blend. Mix in the cashews and serve on homemade biscuits. Garnish with fresh herbs.
For the most flavor, allow salad to reach room temperature before serving.
