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Ingredients
Asian Duck Breast Salad
- Ingredients
- 350 grams duck legs
- 2 Tbsps soy sauce
- 50 grams Cashews
- 1 Tbsp sugar
- 2 Tbsps white wine
- 1 Tbsp butter
- 1 carrot
- 1 Leek
- 4 Tbsps vegetable oil
- 2 Tbsps White vinegar
- 2 Tbsps sweet Chili sauce
- 2 tsps Maple syrup
- 1 garlic clove
- salt
- 150 grams fresh Pineapple
- 1 bunch Chives
- Chinese cabbage or Lettuce (leaves)
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.
Halve cashews, caramelize sugar and add white wine and butter. Once caramel forms, let cool on a greased plate.
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.
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.
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.6 g | (15 %) |