Duck breast makes exotic salad
| • | Fire it up with fruits and vegetables |
Associated Press
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Duck may have a special place in poultry cuisine, but don't let its stylish image be an obstacle. Duck can be easy to cook at home, is great on the grill, and can be the main ingredient in lean but tasty dishes.
In this recipe, what works the simple magic is a combination of just the right details: Salad is given an Asian twist by mixing prepared Caesar dressing with a bit of aromatic toasted sesame oil, and tossing it with romaine, onion and shredded cheese. This salad is topped with slices of grilled, marinated duck breast, and garnished with crisp wonton strips and sesame seed to add crunch and savor.
There you have it: an attractive plateful, good flavor and only about 8 grams of fat per serving.
(Preparation 10 minutes, plus 2 hours for marinating; cooking time 12 minutes)
ASIAN GRILLED DUCK SALAD
Place duck breasts in baking dish. In small bowl, mix soy sauce, garlic and 1 1/2 teaspoons sesame oil. Pour soy sauce mixture over duck breasts, turning to coat on both sides. Cover with plastic wrap and refrigerate at least 2 hours.
Heat gas or charcoal grill (or broiler) until medium hot. Pat duck breasts dry with paper towels and place on grill rack; cook 5 minutes with grill covered. Turn duck breasts over; cook 6 minutes more or until internal temperature measures 165 F. Let duck breasts rest 5 minutes; cut into thin slices across the grain.
In heavy pot, heat vegetable oil to 350 F. Deep-fry won ton strips 30 to 60 seconds or until golden brown. Drain on paper towels. In large bowl, stir together Caesar dressing and 1 teaspoon sesame oil. Toss lettuce, green onions and cheese with Caesar dressing mixture. Arrange on 6 chilled plates; top with sliced duck, dividing it equally. Sprinkle with sesame seed and won ton strips. The salad can also be arranged in a large, shallow salad bowl.
Makes 6 servings.
(Recipe developed for Associated Press by the Duckling Council)
On the Web: More recipes are at www.duckling.org.
