Duck, Cannellini and Citrus Salad

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. On a parch­ment-lined baking sheet, combine the duck, zucchini, garlic, thyme and oil. Season with salt and pepper. Roast until the zucchini is tender, about 15 minutes. If using duck legs, debone them and shred the meat. Transfer to a large salad bowl and let cool.
  3. Add the citrus, beans and vinegar. Toss and season with salt and pepper.
  4. Serve on a bed of baby greens.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.