Chinese Duck Salad
From midgelet 15 years agoIngredients
- Dressing: shopping list
- 1 teaspoon sea salt shopping list
- 1 teaspoon Dijon mustard shopping list
- 1 tablespoon hoisin sauce shopping list
- 1 tablespoon honey shopping list
- 2 tablespoon fresh lemon juice shopping list
- 1/3 cup fresh orange juice shopping list
- 2 tablespoon balsamic vinegar shopping list
- 2 tablespoon extra virgin olive oil shopping list
- 1/4 cup walnut oil shopping list
- Salad: shopping list
- breast from 1 roasted Chinese duck, skin and bones removed shopping list
- or roasted chicken or turkey shopping list
- 3 large oranges shopping list
- 1 cup strawberries shopping list
- 8 to 9 cup. mixed salad greens shopping list
- 1 bunch watercress, stems removed shopping list
- 1 sweet onion half, thinly sliced shopping list
- 2/3 cup toasted macadamia nuts shopping list
How to make it
- dressing:
- In a small bowl or food processor, mix sea salt, mustard, hoisin sauce, and honey.
- Stir in lemon juice, orange juice and vinegar.
- Gradually whisk in olive oil, then macadamia nut oil (or add oils slowly while processor is running).
- Dressing can be made one day ahead.
- Cover and refrigerate.
- Bring to room temperature and whisk before using.
- salad
- Slice duck breast thinly and set aside between two layers of paper towels.
- Cut off peel and white pith from oranges.
- Working over a bowl to catch the juice, cut between membranes to release orange segments.
- Place segments in a bowl and set aside.
- Clean strawberries and remove stems.
- If they are larger than bite-size, cut in half.
- Toss salad greens and watercress with just enough dressing to coat.
- Divide greens among 4 dinner plates.
- Top each salad with duck slices, orange segments, and strawberries.
- Sprinkle with onion slices and macadamia nuts.
- Drizzle with a little of the remaining dressing.
People Who Like This Dish 3
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