 Asian
Duck Salad with Watercress and Pecans
If duck breast is unavailable, try boneless, skinless chicken
thighs, which have a similar rich dark meat. For a lighter course,
the watercress and pecan salad, seasoned with a sweet and tangy
gingery dressing, is delicious all by itself.
Serves 4
Ginger Dressing:
¼ cup light olive oil or vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 small cloves garlic, chopped
1 teaspoon grated peeled fresh ginger
1 teaspoon toasted sesame oil
Salad:
2 teaspoons vegetable oil
2 skinless duck breasts, 4 oz. each (or substitute chicken or
turkey)
1/8 teaspoon salt
1 bunch (6 oz.) watercress
1 large carrot, peeled
¾ cup toasted Georgia pecan halves
2 tablespoons minced radish, red part only (optional)
Prepare Dressing: In a blender or small food processor, combine
all Ginger Dressing ingredients; mix until garlic is very finely
chopped and ingredients are well blended. Set aside while
preparing salad.
Heat the 2 teaspoons oil in medium skillet over high heat.
Sprinkle duck breasts with salt. When oil is hot but not yet
smoking, add duck. Reduce heat to medium high and cook until well
browned—about 5 minutes; turn duck breasts and cook until browned
on other side but pink in the middle—about 4 to 5 minutes longer.
Transfer duck to cutting board and let rest 5 minutes.
Meanwhile, remove and discard tough stems from watercress. Cut
carrot into thin matchstick-size sticks and combine with
watercress. Toss salad mixture with half the Ginger Dressing. Mix
remaining dressing with the pecans.
To serve, thinly slice duck and divide among four serving plates,
fanning slices. Arrange watercress mixture in a small mound on
each plate and spoon pecans on top. If desired, sprinkle with
radish to garnish.
Nutrition information per serving: protein: 13g; fat: 17g;
saturated fat: 3g; carbohydrate: 8g; fiber: 2g; sodium: 424mg;
cholesterol: 44mg; calories: 234.
Source: Georgia Pecan Commission |
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