Weight Watchers Ginger Duck and Wild Rice Salad
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons orange juice
- 1 tablespoon red-wine vinegar
- 1 tablespoon honey
- 1 teaspoon Asian (dark) sesame oil
- 1 (6-ounce) box long-grain and wild rice mix, spice packet discarded
- 1 teaspoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- ½ pound skinless boneless duck breasts, cut into 2 × ¼-inch strips
- ¼ cup dried cranberries
- 4 scallions, thinly sliced on the diagonal
- 2 tablespoons coarsely chopped toasted pecans
- To make the dressing, whisk together the soy sauce, orange juice, vinegar, honey, and sesame oil in a small bowl until blended; set aside.
- Prepare the rice according to the package directions, discarding the spice packet. Transfer the rice to a large bowl; set aside.
- Heat the canola oil in a large nonstick skillet over medium heat. Add the ginger and garlic; cook, stirring frequently, until fragrant, about 1 minute. Add the duck and cook over medium-high heat, turning occasionally, until browned on the outside and cooked through, about 6 minutes.
- Add the duck mixture to the rice. Stir in the cranberries, scallions, and pecans. Drizzle with the dressing and toss well to coat.