Duck salad with string beans and mangoes from Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine (page 40) by Pierre Franey and Richard Flaste

  • pecans
  • duck
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute any salad greens for arugula, and red leaf lettuce for radicchio. Recipe specifies using the book's "Ginger vinaigrette," p. 243.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any salad greens for arugula, and red leaf lettuce for radicchio. Recipe specifies using the book's "Ginger vinaigrette," p. 243.

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