No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (454g) Recipe makes 2 servings The following items or measurements are not included below: salad leaves
Calories 627
Calories from Fat 237		(37%)
Amount Per Serving		%DV
	Total Fat 26.4g	40%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 326mg		108%
Sodium 1219mg		50%
Potassium 452mg		12%
Total Carbohydrate 34.9g		11%
	Dietary Fiber 2.6g	10%
	Sugars 30.3g
Protein 62.6g		125%
detailed view... how is this calculated?

Oriental Duck Salad

Recipe #354688 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Feb 8, 2009

A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom.

SERVES 2 (change servings and units)

Ingredients

2 duck breasts, skin on
4 ounces salad leaves
9 ounces cherry tomatoes
4 scallions, sliced diagonally

For the dressing

1 garlic clove, crushed
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
3 tablespoons honey
salt and pepper

Directions

1
Heat the oven to 400°F.
2
Score the skin of the duck breasts and season.
3
Heat a non-stick frying pan over a high heat, add the duck, skin side down and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside then transfer to a baking tray.
4
Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
5
Remove from the oven and allow to rest for 4 mins then slice into strips.
6
Toss together the salad leaves, tomatoes and scallions with the duck slices.
7
Drizzle over the remaining dressing and serve.