Thai Roast Duck Salad

Thai Roast Duck Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup fresh lime juice
  • 2 (8-ounce) boneless duck breasts, split into halves
  • 1 teaspoon finely chopped shallots
  • 1 tablespoon fish sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 4 cups torn Boston lettuce
  • + 8 more ingredients
    • 2 to 3 teaspoons sambal oelek (ground fresh chile paste)
    • ½ cup thinly sliced red bell pepper
    • 2 cups peeled sliced cucumber
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons honey
    • ¾ cup diagonally sliced carrot
    • ½ cup thinly sliced red onion
    • 2 tablespoons chopped fresh mint

Preheat oven to 400°. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle duck with pepper. Add duck to pan; cook 2 minutes on each side or until browned. Place pan in oven, and bake at 400° for 15 minutes or until desired degree of doneness. Remove duck from pan; let stand 10...

View full recipe at My Recipes

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