Warm Duck Salad
This salad is lovely any season, no matter what the weather. The 5 spice works well with the tangy dressing and all it needs is a plain, crisp salad.
Rub 5 spice over duck breasts and pan fry for about 20 minutes, turning once. You want them pink in the middle. If you’re using breasts with skin on you won’t need any oil, just place them skin side down and they’ll cook in their own fat. You'll need to drain some off it off halfway through cooking though.
While you leave the duck to rest make up a dressing by combining a tablespoon each of soy sauce and rice vinegar with a few drops of toasted sesame oil (this is enough for two salads). Drizzle this over crispy salad leaves then slice the duck and lay it over the salad. Sprinkle over any duck juices and serve.
3 comments:
Oh, yummmm....Something other than chicken! I always forget about duck, for some reason. But I absolutely love it! And this is one of the better ways to have it - not greasy, and all of that lovely Chinese style dressing.....
Here in San Diego, the weather's gone from (what we call) cold to warm again. (And here I just went and did a post on posole, my favorite winter food!) Time to break out the salad greens and get some duck! Thanks!!
Hi Toni!
I'm pleased you like the look of it, I have to say it really was tasty.
I'm off to look at your posole, it's still cold here so winter food is just what we need!
I would never of thougth of this duck salad. It looks delicious. And since I'm the only one I know who loves duck, a great thing to do with leftovers.
P.S. I love the snow pictures. I have something similar on the front page of my website. But then again, I live in Wisconsin.
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