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Oriental Duck Salad

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Ingredients

Adjust Servings:
2 duck breasts, skin on
4 ounces salad leaves
9 ounces cherry tomatoes
4 scallions, sliced diagonally
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
3 tablespoons honey
salt and pepper

Nutritional information

627.1
Calories
237 g
Calories From Fat
26.4 g
Total Fat
7.1 g
Saturated Fat
326.4 mg
Cholesterol
1220 mg
Sodium
34.8 g
Carbs
2.6 g
Dietary Fiber
30.3 g
Sugars
62.6 g
Protein
450g
Serving Size

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Oriental Duck Salad

Features:
    Cuisine:

    A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Oriental Duck Salad, A special warm salad for sharing This would work well as an appetizer for 4 or a main course for 2 The dressing is perfect for duck but make sure you mix it well so the honey doesn’t sink to the bottom , Used as a starter course for 4 & pls forgive several chgs I made to allow for my last moment choice as I do not feel they altered the heart of your recipe I started w/already marinated & grilled duck breasts, used mixed salad greens, regular tomatoes & thinly sliced leek rounds vs scallions 9basically what I had on-hand) The dressing was made as written & perfection w/its well-balanced flavors I also added a light sprinkle of sesame seeds atop ea salad The outcome was outstanding & well-received by our guests Your recipe was a spec start to our dinner Thx for sharing it w/us


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    Steps

    1
    Done

    Heat the Oven to 400f.

    2
    Done

    Score the Skin of the Duck Breasts and Season.

    3
    Done

    Heat a Non-Stick Frying Pan Over a High Heat, Add the Duck, Skin Side Down and Cook For 4 Mins or Until the Skin Is Crisp. Turn Over and Quickly Brown the Underside Then Transfer to a Baking Tray.

    4
    Done

    Mix the Dressing Ingredients Together and Spoon All but 2 Tbs of It Over the Duck. Roast the Duck For 10 Mins For Pink or Longer If You Prefer.

    5
    Done

    Remove from the Oven and Allow to Rest For 4 Mins Then Slice Into Strips.

    6
    Done

    Toss Together the Salad Leaves, Tomatoes and Scallions With the Duck Slices.

    7
    Done

    Drizzle Over the Remaining Dressing and Serve.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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