Asian Duck Salad

This recipe combines stir-fried cabbage and bean sprouts with fresh lettuce and a spicy vinaigrette. Great by itself or as an appetizer for sweet and sour duck.


Prep Time {20 min; 12 - 24 hr inactive}

Cook Time {20 min}

Serving Size {6 servings}


1/4 cup Vegetable Oil
1 Tbsp. Roasted Garlic Oil
1 tsp. Sesame Oil
1/4 cup Rice Wine Vinegar
1 tsp. each: Basil, Chives, Fresh Ginger, minced
1/4 Jalapeno Pepper, seeds removed, minced
1 tsp. each: Sugar, Salt
1 1/2 tsp. Soy Sauce

1 1/2 cloves Garlic, minced
1 Tbsp. Fresh Ginger, minced
2 Tbsp. Vegetable Oil
3/4 tsp. Sesame Oil
5 tsp. Soy Sauce
3/4 tsp. Chinese Five Spice Powder

6- 6 oz. each Maple Leaf Farms Boneless Duck Breasts

9 oz. Mesclun Greens
5 Tbsp. Cilantro, rough chop
18 Tomato Petals

Stir Fry:
Vegetable Oil as needed
3 cups Napa Cabbage, rough chop
1 1/2 cups Bean Sprouts
6 Tbsp. Green Onions, sliced
1 Tbsp. Soy Sauce
5 Tbsp. Roasted Peanuts, chopped


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1. Combine vinaigrette ingredients. Refrigerate, covered, for 8 hours.

2. Combine marinade ingredients. Remove skin from duck breasts; add duck breasts to marinade. Marinate, covered, in refrigerator for 12-24 hours.

3. Remove duck from marinade; discard marinade. Season duck with salt and pepper. In hot skillet, sear duck on both sides. Finish cooking in 350°F oven until internal temperature reaches 155°F. Let breasts rest. Slice each breast into 9 slices; keep warm.

4. Combine mesclun and cilantro. Toss with vinaigrette to taste. Divide evenly among 6 plates. Toss tomato petals in vinaigrette. Place 3 petals evenly around each plate.

5. Stir-fry vegetables with soy sauce in hot oil until sprouts begin to soften. Place mixture in 3 small mounds around mesclun and in between tomato petals. Place 3 slices of duck on each mound. Garnish with peanuts.

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thats good