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Thai Roast Duck Salad

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: about 1 1/3 cups salad and about 3 ounces duck)
Rich, meaty duck breast stands up well to the full-flavored dressing in this Asian-style salad. The sweetness of honey is a nice foil to the spicy sambal oelek.

Ingredients

  • 2 (8-ounce) boneless duck breasts, split into halves
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 2 to 3 teaspoons sambal oelek (ground fresh chile paste)
  • 1 teaspoon finely chopped shallots
  • 4 cups torn Boston lettuce
  • 2 cups peeled sliced cucumber
  • 3/4 cup diagonally sliced carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint

Nutrition Information

  • calories 215
  • caloriesfromfat 22 %
  • fat 5.2 g
  • satfat 1.6 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 24.6 g
  • carbohydrate 18.5 g
  • fiber 2.6 g
  • cholesterol 87 mg
  • iron 5.8 mg
  • sodium 462 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle duck with pepper. Add duck to pan; cook 2 minutes on each side or until browned. Place pan in oven, and bake at 400° for 15 minutes or until desired degree of doneness. Remove duck from pan; let stand 10 minutes. Remove and discard skin from duck; cut duck crosswise into thin slices.

  3. Combine lime juice, honey, vinegar, fish sauce, sambal oelek, and shallots, stirring with a whisk. Combine Boston lettuce and remaining ingredients in a large bowl. Drizzle 6 tablespoons juice mixture over lettuce mixture, and toss to coat. Divide salad evenly among 4 plates. Divide duck evenly among salads. Drizzle each serving with 1 1/2 teaspoons juice mixture.