Oriental Duck Salad
Elevate your salad game with this vibrant Oriental Duck Salad—a perfect fusion of rich flavors and fresh textures. Tender, pan-seared duck breast with crispy golden skin is thinly sliced and served atop a colorful medley of mixed salad greens, crunchy cucumber, sweet red bell pepper, and julienned carrots. A zesty homemade Asian-inspired dressing, featuring soy sauce, hoisin, sesame oil, and a hint of orange zest, ties the dish together beautifully with its sweet and savory notes. Garnished with fresh cilantro and toasted sesame seeds, this salad is as visually stunning as it is delicious. Ready in just 40 minutes, this gourmet creation is perfect for impressing dinner guests or enjoying a refreshing yet satisfying meal at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Duck breast
- 4 cups Mixed salad greens (e.g., arugula, spinach, and romaine)
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 pieces Green onions, thinly sliced
- 0.25 cup Fresh cilantro leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Rice vinegar
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 teaspoons Sesame seeds, toasted
- 1 teaspoon Orange zest
Instructions
Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and pepper.
Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes to render the fat and crisp the skin. Flip and cook for an additional 4-6 minutes or until the duck is cooked to your desired doneness (medium-rare recommended).
Remove the duck breasts from the pan and let them rest for 5-10 minutes before slicing thinly.
While the duck rests, prepare the dressing: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, minced garlic, ginger, and orange zest. Adjust seasoning to taste.
In a large salad bowl, combine the mixed salad greens, cucumber, carrot, red bell pepper, and green onions.
Drizzle half of the dressing over the salad and toss gently to coat.
Arrange the sliced duck breast over the salad and sprinkle with fresh cilantro leaves and toasted sesame seeds.
Serve immediately with the remaining dressing on the side.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 26.8 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2913 mg | 62% | |
*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.
