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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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