Becky Luigart-Stayner; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

You May Like

Ratings & Reviews

DLogan's Review

May 29, 2014
We love this recipe. The duck ends up being a little over for me, so I cook it less, but the salad is spectacular and pairs so well with the meaty, juicy duck.