Asian duck salad


Breast of duck – 2 pcs
Honey (marinade) – 1 tsp..
Soy sauce (marinade + Refills) – 6 tablespoons. l. + 1 h. L.
Ginger (fresh, grated – for the marinade) – 1 tsp..
Salad – 250g
Cucumber – 3 pieces.
Lime – 1 pc.
Carambola – 1 pc.
Daikon – 120 g
Cashews – 60 grams
Paprika (sweet) – a pinch
Sugar cane (salad + Refills) – 1/2 tsp + pinch
Vegetable oil (salad + for refueling) – 1 tsp + 5 tbsp
Pink pepper – to taste
Soy sprouts – 60g
Fish sauce – 1 tsp
Green onions – 2 pen
Tabasco sauce – to taste


1. Duck fillet clean from veins, skin nadsech diamonds marinated in honey and soy sauce. Put the saucepan on the stove, to include a minimum heating and put the duck breast skin side down. Prepare by the skin 10-12 minutes, then 6.7 minutes on the other. Cover the saucepan with a lid and turn off the heat to fillet came to availability, for 8-10 minutes.
2. Lettuce be washed and dried with a paper towel. Daikon cut into thin strips and soak in cold water for 5 minutes to left bitterness and pungency. Prepare the filling by mixing all ingredients in a bowl, add finely chopped green onions.
3. Cucumber cut into 2 pieces lengthwise, remove seeds, cut into cubes with long skin. Carambola cut sprockets, lime divided into segments.
4. Preheat a frying pan with a teaspoon of false oil and fry cashew nuts until golden brown, add the brown sugar, paprika, crushed pea pink pepper. When the sugar to melt and mix the contents of the frying pan, covered with spicy nuts to caramel.
5. In a large bowl, combine cucumber, sprouts, daikon, carambola, lime, cashew nuts, lettuce, season with dressing and arrange on a la carte dish.
6. Duck sliced, divided between meals.
7. Put the slices on top of the breast salad.


Bon Appetit!

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