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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
lucy at site name

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Smoked Duck Salad with Couscous and Raspberry Tart Ale
Lucy Saunders
prep time : 30 minutes to one hour
recipe type: appetizers - plated,salads
ingredients: 1 pound smoked duck breast, skinned and diced (to order online, visit www.nueske.com)
2 12 oz. bottles raspberry ale
2 tablespoons olive oil
1 1/2 cups minced Vidalia onion
1 1/4 cups vegetable stock (I use the Pacific Foods aseptically packaged brand)
1/4 teaspoon red pepper flakes
1 1/2 tablespoons Hungarian sweet paprika (to order online, visit www.thespicehouse.com)
1 box (10 oz.) couscous
1 large head napa cabbage, slivered
6 oz. shredded carrots
1 bunch celery, trimmed and minced
1 bunch scallions, washed and sliced (include some green tops)
Salt and pepper to taste

1. Slice the skinned duck breast and place in a sealable plastic bag with 9-10 oz. of the raspberry ale, enough to cover. Seal and chill.

2. Caramelize the onions in olive oil in a nonstick 10-in skillet placed over medium low heat. Cook until caramel colored and very soft, about 20 minutes, stirring often. Set aside.

3. Bring vegetable stock to a boil. Add onions, pepper flakes, and paprika. Stir well. Add 1 package couscous. Stir well. Add 12 oz. raspberry ale , stirring often. Turn off heat, and stir in salt to taste. Let couscous absorb the ale, stirring often.

4. Prepare salad: mix washed and sliced napa cabbage with carrots, celery and green onion. If desired, toss with a dressing of balsamic vinegar, olive oil, and the remaining raspberry ale (about 2-3 oz.).

5. Place the duck and ale in a saucepan and warm gently over low heat. You may also do this in a slow cooker.

6. Assemble the salad: a scoop of cabbage-carrot slaw, topped by 2-3 oz. of couscous, with several slices of warmed smoked duck breast on top. Drizzle a spoonful of the warmed raspberry ale over all and serve.