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Asian Duck Breast Salad

Asian Duck Breast Salad
513
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
350 grams Duck breast
2 tablespoons Soy sauce
50 grams Cashews
1 tablespoon Sugar
2 tablespoons White wine
1 tablespoon Butter
1 Carrot
1 Leek
4 tablespoons Vegetable oil
2 tablespoons White vinegar
2 tablespoons sweet Chili sauce
2 teaspoons Maple syrup
1 Garlic clove
Salt
150 grams fresh Pineapple
1 bunch Chives
Chinese cabbage or Lettuce (leaves)
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Preparation steps

1

Remove skin from duck breast. Cut skin into strips and place in a pan, cook and remove with a skimmer. Fry duck breast in hot duck fat for 3–4 minutes on both sides. Add 1 tablespoon of soy sauce and fry meat, turn and cook for another 4 minutes. Wrap duck breast in aluminum foil and set aside.

2

Halve cashews, caramelize sugar and add white wine and butter. Once caramel forms, let cool on a greased plate.

3

Peel carrot. Rinse leek. Cut carrot and leek into thin strips. Stir together oil, vinegar, chili sauce, maple syrup and remaining soy sauce to make a salad dressing. Peel and press garlic into dressing, then season with salt and mix in sliced vegetables.

4

Cut pineapple into thin slices. Cut duck breast into thin slices. Rinse chives, shake dry and slice into small rings. Place prepared ingredients alongside Chinese cabbage (or lettuce) on plates.