You are here

Asian Slaw Salad with Smoked Duck Breast and Ginger Plum Chutney

For ginger plum chutney
  Red onion 1 Small, diced
  Grated fresh ginger 1⁄8 Teaspoon
  Peanut oil 1 Teaspoon
  Rice wine vinegar 1 Tablespoon
  Diced plums 225 Gram (Fresh Ones, 1 Cup)
  Cayenne 1 Pinch
  Salt 1 Pinch
For slaw salad
  Peanut oil 2 Tablespoon (Divided)
  Sesame oil 1 Dash (A Splash)
  Garlic 2 Clove (10 gm), sliced
  Grated ginger 1 Teaspoon
  Napa cabbage 225 Gram, julienned to make 1 cup
  Carrots 3 , julienned
  Snow peas 113 Gram, julienned to make 1/2 cup
  Jicama 225 Gram, peeled and julienned to make 1 cup
  Shiitake mushrooms 225 Gram, julienned to make 1 cup
  Rice vinegar 1 Tablespoon
  Soy sauce 1 Tablespoon
For duck
  Butter lettuce head 1 , leaves arranged into "cups"
  Smoked duck breast 340 Gram, julienned to make 1 1/2 cups
  Chopped fresh cilantro 2 Tablespoon (For Garnish)

For the chutney, toss ingredients together and let stand for at least an hour before serving, but preferably overnight.
If you prefer, in a saucepan, briefly saute onion and ginger in peanut oil.
Add remaining ingredients and stir.
When plums are just heated through, remove from heat.
Serve immediately, or cool and store for future use.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1976 Calories from Fat 1210

% Daily Value*

Total Fat 138 g211.8%

Saturated Fat 33.4 g166.9%

Trans Fat 0 g

Cholesterol 179.9 mg60%

Sodium 2526.7 mg105.3%

Total Carbohydrates 132 g44.1%

Dietary Fiber 35.1 g140.4%

Sugars 54.8 g

Protein 74 g147.9%

Vitamin A 1382.6% Vitamin C 414.6%

Calcium 43.5% Iron 84.7%

*Based on a 2000 Calorie diet

Asian Slaw Salad With Smoked Duck Breast And Ginger Plum Chutney Recipe