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Asian Marinated Duck Salad
Ingredients
| * | For the Marinade |
| * | 1/2 cup fresh lime juice |
| * | 1/2 cup low-sodium tamari sauce |
| * | 1 cup water |
| * | 2 tbls. honey |
| * | 2 tsp. minced fresh garlic |
| * | 1 tsp. minced fresh ginger |
| * | 1 tsp. chopped scallions |
| * | 1/2 minced fresh jalapeno pepper, seeds and strings removed |
| * | 1 tsp. red chili flakes |
| * | For the Salad |
| * | 1/2 lb. boneless duck breast |
| * | 1 tbls. cornstarch |
| * | 1 tbls. water |
| * | 1 1/2 cups sliced mushrooms |
| * | 4 cups shredded Napa cabbage |
| * | 1 cup snow peas |
| * | 1/4 cup chopped scallions |
| * | 1 cup sliced canned water chestnuts |
| * | 1/2 cup enoki mushrooms |
| * | 1 cup roasted red bell peppers |
| * | Pinch red chili flakes |
Instructions
| 1 | Combine all marinade ingredients in a small bowl and mix well. Divide into 2 equal parts. |
| 2 | Place duck in a shallow glass baking dish and pour half of marinade over top. Cover and marinate in refrigerator for 2 to 4 hours. |
| 3 | To make sauce from other half of marinade, pour into a saucepan and bring to a boil. In a small bowl, combine cornstarch and water to make a paste. Add to sauce and cook until thickened, about 1 minute. Set aside to cool. |
| 4 | Prepare hot coals for grilling or preheat broiler. Remove duck from marinade and grill or broil until cooked through, about 3 to 5 minutes on each side. Discard marinade. Cut duck into ¼-inch strips. |
| 5 | In a large bowl, combine mushrooms, cabbage, snow peas, scallions, water chestnuts, enoki mushrooms and red peppers. Pour cooked sauce over vegetables and toss lightly. |
| 6 | Place 2 cups of vegetable mixture in a bowl and 2 ounces of duck breast. Garnish with red pepper flakes, if desired. |
Notes
- For an eye-catching presentation, use the roasted red peppers as a garnish rather than tossing them with the rest of the vegetables.
- Asian markets and some supermarkets carry fresh enoki mushrooms, whose crisp delicacy and unusual shape add interest to any salad.
- EACH SERVING CONTAINS APPROXIMATELY: 195 calories, 26 gm. carbohydrate, 3 gm. fat, 89 mg. cholesterol, 18 gm. protein, 854 mg. sodium, 5 gm. fiber
Source
Barry Correia, Executive Chef, Canyon Ranch in the Berkshires Health Resort, Lenox, Massachusetts