Thai Crispy Duck Salad
The salad is a fusion of Thai spices and flavors which pair together perfectly with the and French-style seared duck breast.
Servings 4
Calories 314kcal
Ingredients
For the dressing:
- 3 tablespoons fresh lime juice from about 4 limes
- 2 tablespoons fish sauce
- 2 packed teaspoons dark brown sugar
- 2 small Thai birdseye chilies, finely chopped
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
For the duck:
- 1 pound Pekin or Moulard boneless duck breasts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 7 ounces romaine lettuce, chopped, about 4 cups
- 1 medium green Granny smith apple, cored and chopped
- ½ cup diced fresh pineapple
- ½ medium red onion, thinly sliced
- 2 green onions, thinly sliced
- 1 medium carrot, peeled and julienned
- ¼ cup chopped fresh cilantro
- 1/8 cup chopped fresh mint leaves
- ½ cup whole roasted, unsalted cashews
Instructions
For the dressing:
- To make the dressing, whisk the lime juice, fish sauce, dark brown sugar, Thai chilies, sesame oil and vegetable oil together in a small bowl, until the brown sugar dissolves. Set aside.
For the duck:
- Season the duck breasts on both sides with salt and pepper.
- Heat a large cast iron skillet over medium heat, do not add any oil to the skillet, plenty of fat will render off the duck as it cooks.
- Set duck breasts down on a cutting board, skin side up. (The skin side is the white, fatty side.) Using a sharp knife, gently score the skin crosswise in ½” intervals, being careful not to cut into the meat. Rotate the breast and score again, to make a crisscross pattern. This will help the fat to render as the duck cooks.
- Heat a large cast iron skillet over medium heat. Place the duck, skin side down in the skillet. Let the duck cook, untouched, until the skin is golden brown and crisp, about 5 minutes.
- Turn the duck over and sear the other side for 5 minutes. Turn it once more, skin side down, and sear for an additional 2 minutes. When you remove it, the skin should be crisp but the middle spongy but firm, cooked to a medium rare. (If you are using an instant read thermometer, cook to an internal temperature of 140°F).
- Remove the duck from the pan and allow to rest on a cutting board for 5 minutes.
- Slice the duck into strips, cutting any large strips into bite size pieces if desired.
For the salad:
- In a large bowl, toss together the romaine, apple, pineapple, red onion, green onion, carrot, cilantro and mint leaves. Refrigerate until needed.
- When ready to serve, pour the dressing over the lettuce mixture and toss to combine.
- Divide the salad among bowls then sprinkle the cashews over the top.
- Top with pieces of the crispy duck and serve immediately.
Nutrition
Calories: 314kcal | Carbohydrates: 21g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1082mg | Potassium: 749mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7178IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 7mg