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Teriyaki Duck and Lentil Salad
Source: dLife

Grilled teriyaki duck tossed with baby greens, red lentils, and mango.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 3 servings
Amount Per Serving
Calories 357.8
Total Carbs 37.9 g
Dietary Fiber 6.7 g
Sugars 4.6 g
Total Fat 9.9 g
Saturated Fat 1.9 g
Unsaturated Fat 1.0 g
Potassium 638.8 mg
Protein 28.2 g
Sodium 538.6 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 Fruits , 1/2 Other Carbs , 1 1/2 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  Duck, breast, with o skin, raw, wild
3 tbsp  low sodium teriyaki sauce
0 1/2 cup  red lentils, dried
2 cup  cold water
1 tbsp  cold water
0 1/2 cup  Onion, chopped, frozen
1 each  bay leaves
0 1/2 tsp  ground thyme
2 each  medium garlic cloves
0 1/4 tsp  salt
1 pinch  black pepper
1 each  fresh mango
1 tbsp  balsamic vinegar
1 tbsp  olive oil
1 tbsp  fresh mint
5 oz  salad greens
1 tsp  fresh mint
  1. Put the duck in a dish and pour the teriyaki sauce over all.
  2. Wash the lentils and put in a pot. Mix in 2 cups water, onion, bay leaf, thyme, garlic, salt, and pepper. Simmer, covered, for about 15 minutes.
  3. Drain the mixture and place back in the pot. Throw away the bay leaf.
  4. Combine the mango pieces, vinegar, oil, 1 tablespoon water, pepper, and mint in a bowl.
  5. Light a grill. Place the duck on the grill and throw away the teriyaki sauce left in the dish. Grill for 2 to 3 minutes then turn over and cook for another 2 to 3 minutes. Once the duck is done, set on a cutting board.
  6. Separate the baby greens onto 3 plates and place a mound of lentils on top.
  7. Cut the duck into thin slices and set on the lentils.
  8. Pour the mango mixture around the duck and garnish with the mint leaves.

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