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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2302 Calories from Fat 1786

% Daily Value*

Total Fat 202 g310.2%

Saturated Fat 11.8 g58.8%

Trans Fat 0 g

Cholesterol 0.45 mg0.15%

Sodium 306.4 mg12.8%

Total Carbohydrates 49 g16.2%

Dietary Fiber 12.1 g48.3%

Sugars 29.2 g

Protein 76 g152.1%

Vitamin A 27.8% Vitamin C 66.3%

Calcium 11.6% Iron 16.4%

*Based on a 2000 Calorie diet

Warm Duck Salad Recipe