Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2004


Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

4 servings (serving size: about 1 1/3 cups salad and about 3 ounces duck)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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.

Nutrition Facts

215 calories; calories from fat 22%; fat 5.2g; saturated fat 1.6g; mono fat 1.4g; poly fat 0.8g; protein 24.6g; carbohydrates 18.5g; fiber 2.6g; cholesterol 87mg; iron 5.8mg; sodium 462mg; calcium 48mg.