Chinese Duck Salad
Indulge in the vibrant flavors of a Chinese Duck Salad, a show-stopping dish that effortlessly combines tender duck breast with crisp, colorful vegetables and a tangy sesame-ginger dressing. Perfect for a light yet satisfying meal, this salad features perfectly seared and oven-roasted duck seasoned with aromatic five-spice powder, paired with a medley of julienned cucumber, carrot, red bell pepper, and fresh mixed greens. The homemade dressing, made with soy sauce, sesame oil, rice vinegar, and a hint of honey, ties it all together with a tantalizing balance of savory and sweet. Topped with toasted sesame seeds and fresh cilantro, this recipe is easy to prepare in under an hour and is sure to impress at any lunch or dinner table. Perfect for entertaining or an elegant weeknight treat, this Chinese Duck Salad is a must-try for lovers of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Duck breast, skin-on
- 1 teaspoon Salt
- 1 teaspoon Five-spice powder
- 1 large Cucumber, julienned
- 2 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 stalks Spring onions, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 4 cups Mixed salad greens
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 0.5 teaspoon Sriracha (optional, for heat)
- 1 tablespoon Sesame seeds, toasted
Instructions
Preheat the oven to 400°F (200°C).
Pat the duck breasts dry with a paper towel. Score the skin in a crisscross pattern, being careful not to cut the meat.
Rub the duck breasts with salt and five-spice powder on both sides.
Place the duck breasts skin-side down in a cold oven-safe skillet. Heat the skillet over medium heat and cook for about 6-8 minutes until the skin is golden and most of the fat has rendered out.
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes, depending on the thickness, until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the duck breasts from the oven and let them rest for 10 minutes before slicing thinly.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha (if using) to make the dressing.
In a large mixing bowl, combine the cucumber, carrot, red bell pepper, spring onions, cilantro, and mixed salad greens.
Drizzle the dressing over the salad and toss until evenly coated.
Arrange the sliced duck on top of the salad and garnish with toasted sesame seeds.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 22.5 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
