Duck And Walnut Salad - cooking recipe

Ingredients

3 c. julienne cut lean roast duck
2 Tbsp. mandarin peel
1/4 tsp. garlic salt
1 (11 oz.) can mandarins, drained
1 small onion, thinly sliced
1 Tbsp. butter
1/2 c. chopped walnuts
1/2 c. prepared French dressing

Preparation

Combine duck and onions in a bowl.
Mix mandarin peel and dressing, pour over duck and onion.
Refrigerate at least 2 hours, stirring occasionally.
In a small skillet, heat butter over moderate heat.
Add garlic salt and walnuts, saute until nuts turn golden brown, stirring frequently.
About 1/2 hour before serving, combine mandarin segments with duck and dressing mixture.
Add more French dressing if necessary.
Salt and pepper to taste, serve duck mixture on lettuce leaves, top with sauteed nuts.
Serves 6.