This is one of our favorite ways to eat duck. Perfectly cooked warm duck salad with mixed greens. Enjoy fantastic contrasts in this zingy salad – salt, sweet and sour flavors. With minimal effort, you can put together a salad with crunch, color and bit of Asian spice.
Warm Duck Salad with Mixed Greens
1 Red onion, cut into thin wedges
2 Celery sticks, trimmed and finely sliced
1 Fresh serrano chili, deseeded and sliced
2 Ripe but still firm plums, stoned and sliced
1 Small red pepper, deseeded and finely sliced
1 tablespoon Soy sauce
1 tablespoon Chopped fresh coriander
85 g/3 oz Pak choi, sliced
115 g/4 oz Courgettes, trimmed and sliced
3 sprays Sunflower oil
175 g/6 oz Duck breast, all fat removed
2.5-cm/1-inch Fresh root ginger, peeled and grated
Cut the duck breast into thin strips and reserve. Heat a wok until very hot then spray with the oil and heat for 30 seconds. Add the ginger, chili and duck strips and stir-fry for 1-2 minutes, or until the duck strips are browned.
Add the onion wedges and celery and pepper slices and continue to stir-fry for 3 minutes.
Add the soy sauce, courgettes and plums to the wok and stir-fry for 2 minutes before stirring in the shredded pak choi and the chopped coriander. Stir-fry for a further minute then serve, divided equally between 4 bowls.
The dressing is simple and fragrant and gives the perfect amount of acidic-saltiness to balance out the mixed greens and rich duck breasts.This is a spicy, tangy, extremely tasty and best of all healthy dish. It is one the best salads that combines texture and flavor, and adding warm duck an extra savory dimension.