Five Spiced Duck Salad with Sesame Ginger Vinaigrette
Five Spiced Duck Salad with Sesame Ginger Vinaigrette
Directions
- Score skin side of duck breast, then season both sides with Chinese five spice powder. Put in a frying pan over medium heat, skin side down, and fry very gently until lots of fat has come out of the skin and the skin is golden brown and crisp. Turn breast over and continue cooking until desired temperature is reached.
- Take out of the pan, allow to rest for a few minutes and then slice thinly on the bias.
- In a mixing bowl, mix pomegranate seeds, sweet onions, coriander, cress, mango and Sesame Ginger Vinaigrette.
- Place the Boston Bibb lettuce leaves on a serving plate. Top with the pomegranate mix. Neatly arrange the sliced duck on top and serve.
Ingredients
- 1 tbsp coriander, fresh, leave picked
- 1 cup cress
- 1 duck, breast(s), boneless, skin on
- 2 leaves Peak Fresh Produce® Lettuce, Boston
- 1/2 cup mango(es), diced
- 1/2 cup Peak Fresh Produce® Onion(s), Sweet, julienned
- 1/4 cup pomegranate seeds
- 1/4 cup Sesame Ginger Vinaigrette
- 1 tbsp Asian Pride® Five Spice Blend
Sesame Ginger Vinaigrette
Directions
- Place all ingredients in a mixing bowl and combine.
- Transfer to a container. Label, date and refrigerate.
Ingredients
- 2 tbsp ginger, paste
- 2 tbsp Asian Pride® Sesame Oil
- 2 cups Ken's® White Balsamic Vinaigrette
