Warm Duck Salad with Mixed Greens
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
Ingredients:
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
Procedure:
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.
