Ingredients for Oriental Duck Salad
- 2 (6-ounce) duck breasts
- 5 oz mixed salad greens
- Cherry Tomatoes
- 1/4 cup thinly sliced scallions
- Garlic Clove
- Fresh Ginger
- 2 tbsp soy sauce
- 1 tbsp honey
- Salt and freshly ground black pepper to taste
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How to Make Oriental Duck Salad
- Preheat oven to 400°F (200°C).
- Score the skin of 2 (6-ounce) duck breasts in a crosshatch pattern. Season generously with salt and freshly ground black pepper.
- Heat a large non-stick frying pan over high heat. Add the duck breasts, skin-side down, and cook for 4-5 minutes, or until the skin is golden brown and crispy.
- Flip the duck breasts and cook for 1-2 minutes to brown the other side. Transfer to a baking sheet.
- In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp grated ginger.
- Spoon all but 2 tablespoons of the dressing over the duck breasts.
- Roast the duck for 10-15 minutes, or until cooked to your desired level of doneness (pink for medium-rare, longer for well-done).
- Remove from oven and let rest for 4 minutes before slicing into thin strips.
- In a large bowl, combine 5 oz mixed salad greens, 1/2 cup cherry tomatoes (halved), and 1/4 cup thinly sliced scallions.
- Add the sliced duck to the salad.
- Drizzle with the remaining dressing and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
121g
Fat
35g
Carbs
11g
