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Roast Duck Salad With Watercress And Mandarin Orange
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- #61714
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
DRESSING
1 tablespoon minced shallot
1 tablespoon fresh lime juice
2 tablespoons rice wine vinegar
1/4 cup fresh orange juice
2 tablespoons soy sauce
1/4 teaspoon salt
2 tablespoons honey
1/4 cup sesame oil
SALAD
1/2 five-spice roast duck, cooked
3 bunches watercress, washed, dried, tough stems removed, torn into bite-sized pieced
1 head butter leaf lettuce, washed, dried, tough stems removed, torn into bite-sized pieced
1/2 cup drained, canned Mandarin orange segments
directions
Whisk together the shallot, lime juice, vinegar, orange juice. soy sauce, salt, honey. and sesame oil until well blended. Set aside.
Using a sharp knife, cut off the leg, wing, and breast from the cooked duck.
Remove the bones and any visible fat and discard. Using a bread knife to cut through the skin without tearing it, cut the meat into bite-size pieces. (If you prefer, remove and shred the meat into bite-size pieces by hand.)
Just before serving, gently toss the duck, watercress and lettuce with the dressing and transfer to individual salad plates. Garnish with the mandarin orange segments.
added by
jesse
nutrition data
431 calories, 38 grams fat, 16 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
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