Warm Salad of Duck with Sesame and Ginger
Elevate your salad game with this Warm Salad of Duck with Sesame and Ginger, a show-stopping dish that combines tender, perfectly seared duck breast with vibrant seasonal vegetables and a bold Asian-inspired dressing. The crispy golden duck skin adds indulgent texture, while the sesame-ginger dressing brings a delightful balance of savory soy sauce, sweet honey, and aromatic ginger. Toasted sesame seeds and a hint of chili create depth, making every bite both hearty and refreshing. Ideal as an elegant main course or a sophisticated starter, this salad pairs beautifully with shredded carrot, crisp cucumber matchsticks, and fresh scallions to deliver a symphony of flavors and textures. Ready in under 40 minutes, this recipe is perfect for entertaining or treating yourself to a restaurant-quality meal at home. Keywords: warm duck salad, sesame ginger dressing, Asian-inspired salad, seared duck breast recipe, elegant salad ideas.
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Recipe Information
Ingredients
- 2 pieces duck breast
- 4 cups mixed salad greens
- 2 tablespoons sesame seeds
- 1 tablespoon (grated) fresh ginger
- 1 piece (minced) garlic clove
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 piece (thinly sliced) red chili (optional)
- 1 piece (shredded) carrot
- 1 piece (sliced into matchsticks) cucumber
- 2 pieces (thinly sliced) scallions
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
Heat a large skillet over medium heat. Place the duck breasts in the skillet skin-side down and cook for 6-8 minutes, or until the skin is deeply golden and crispy. Flip the duck breasts and cook for another 4-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium rare.
Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing thinly.
In a small bowl, whisk together grated ginger, minced garlic, soy sauce, honey, sesame oil, rice vinegar, and sliced chili (if using) to create the dressing. Adjust seasoning to taste if necessary.
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant. Set aside.
In a large mixing bowl, combine mixed salad greens, shredded carrot, cucumber matchsticks, and sliced scallions.
Drizzle the sesame-ginger dressing over the salad and toss gently to combine.
Divide the salad among plates and top with sliced duck breast. Sprinkle with toasted sesame seeds for garnish.
Serve immediately and enjoy this warm, flavorful salad.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 27.0 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2254 mg | 48% | |
*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.
