Duck and Almond Salad

Ingredients

4 Maple Leaf Farms Duck Legs, cooked & meat removed

1 Tbsp. Tarragon Vinegar

1 Tbsp. Tarragon

1/2 cup Sour Cream

1/2 cup Mayonnaise

1/2 tsp. Dry Mustard

1/8 tsp. Salt

1/2 tsp. Pepper

1/2 cup Toasted Almonds, sliced/slivered

1/3 cup Golden Raisins

1/2 cup Diced Celery

See the package to prep the duck legs and follow the cooking instructions. Cool the cooked duck legs and cut as much of the skin as necessary, then separate the meat from the bone; slice the meat (about 1.5 cups).

Combine the tarragon vinegar and the tarragon in a sauté pan and saute until it is completely dry. Remove the heat.

Mix together the sour cream and mayonnaise with the dry mustard, salt and pepper. Pour over the reduction of the tarragon and combine properly.

Add the duck meat and the remaining ingredients. Toss until it's coated. Refrigerate until refrigerated.