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Warm Duck Salad

Western.Chefs's picture
  Boneless duck breasts 12 Ounce (2 Breasts, Each Weighing Approx 6 Ounce / 175 Gram)
  Shelled pecan nuts 3 Ounce (75 Gram)
  Yellow cherry tomatoes 4 Ounce (4 Ounce)
  Salad leaves 1 Cup (16 tbs), washed and drained
  Onion 1 Small, peeled and sliced into rings
For dressing
  Clear honey 1 Tablespoon
  Hoisin sauce 1 Tablespoon
  Olive oil 3 Tablespoon

Preheat grill to high.
Wash and dry the duck breasts, then place on rack and grill both sides for 3 mins or until sealed.
Reduce heat, then continue to grill for 10-12 mins, or until cooked.
Drain on kitchen paper.
Arrange the salad leaves in a bowl with the pecan nuts, cherry tomatoes and onion.
Place the dressing ingredients in a small pan and heat through, stirring frequently.
Cut the cooked breast into bite-sized pieces and arrange over salad.
Pour the warm dressing over and serve immediately.

Recipe Summary

Side Dish

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