Duck Tabbouleh Salad
Bulgur wheat adds a hearty texture to this salad while mint leaves and lemon juice give it a light flavor. Since this dish can be refrigerated up to 24 hours in advance, it's great as a "make-ahead" meal or appetizer.
Ingredients
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1
1 1/2 cups Uncooked Bulgur Wheat
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2
3 cups Boiling Water
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3
1 cup Finely Chopped Parsley
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4
1/3 cup Finely Chopped Mint Leaves
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5
1/3 cup Finely Chopped Green Onions
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6
1/3 cup Extra Virgin Olive Oil
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7
3 Tbsp. Lemon Juice
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8
3/4 tsp. Salt
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9
1/2 tsp. Fresh Ground Black Pepper
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10
1 large Cucumber, not peeled, seeded & finely diced
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11
1 large Tomato, seeded & finely diced
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12
3 cups Maple Leaf Farms Rotisserie Half Duck or Duck Leg Confit, shredded, divided
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13
6 large Leaves Boston or Red Leaf Lettuce
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14
6 Lemon Wedges
Directions
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1
Place bulgur in a large bowl. Pour boiling water over bulgur; mix well and let stand at room temperature 30 minutes.
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2
Drain well and return bulgur to same bowl. Add parsley, mint, green onions, oil, lemon juice, salt and pepper; mix well. At this point, salad may be covered and chilled up to 24 hours before serving. Let stand at room temperature 20 minutes, and then proceed as recipe directs.
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3
Stir cucumber, tomato and 2 cups of the duck meat into salad; mix well. Transfer to lettuce-lined serving plates; top with remaining duck meat. Serve with lemon wedges.
