Chinese Duckling Salad

chinese-duck-and-plum-salad

Chinese Duckling Salad

Yield: 4 servings

White Pekin boneless, skinless duck breasts 2
Chinese five-spice powder 1/2 tsp.
Nonstick cooking spray as needed
Duck or chicken stock 1/4 cup
Pineapple juice 3/4 cup
Cornstarch, dissolved in 1 Tbsp. water 1 Tbsp.
Orange zest, chopped finely 1/4 tsp.
Low-sodium soy sauce 1 1/2 tsp.
Rice vinegar 2 1/2 tsp.
Sesame oil 2 tsp.
Chile oil 1/4 tsp.
Ground ginger 1/4 tsp.
Garlic powder 1/4 tsp.
Salt pinch
White pepper pinch
Lettuce or other seasonal greens, chopped 6 cups
Napa cabbage, chopped 4 cups
Red cabbage, sliced thin 1/2 cup
Carrots, julienned 2 oz.
Water chestnuts, sliced 2 oz.
Mung bean sprouts 3/4 cup
Pea pods 2 oz.
Enoki or straw mushrooms, sliced 3/4 cup
Ramen or other thin, crisp noodle 1/2 cup
Green onion, cut on diagonal 2
Sesame seeds, toasted (optional) 3/4 to 1 tsp.

Method:

  1. Rub duck with five-spice powder and spray with cooking spray. Cook using high-heat method to desired doneness Cool.

  2. Prepare dressing: Stir together stock and pineapple juice in a pot; heat to boil. Whisk in cornstarch mixture, dissolve. Remove from heat. Strain liquid into bowl; cool. Whisk in orange zest, soy sauce, rice vinegar, sesame oil, chili oil, ginger, garlic, salt and pepper.

  3. Prepare salad: Mix greens, cabbages, carrots, water chestnuts, sprouts, pea pods and mushrooms. Divide among 4 serving plates. Slice duck breast and place atop greens. Garnish with noodles, green onion and toasted sesame seeds, if desired. Serve chilled.

Nutrition per serving: Calories, 230; fat, 5 g (19.6% calories from fat); carbohydrate, 26 g; protein, 21 g; sodium, 530 mg.