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.
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
How to Make It
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.
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