Thai Roast Duck Salad

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

Preparation

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.