Warm salad with duck breast
4 servings
25 minutes
Warm salad with duck breast is an exquisite dish of Chinese cuisine that combines the tenderness of duck meat with the brightness of fresh vegetables and aromatic spices. This salad is a true gastronomic delight where crispy romaine and arugula leaves blend with juicy, flavorful duck breast marinated in a spicy mix of honey, soy sauce, and ginger. Orange zest adds citrus freshness while pomegranate seeds and nuts provide a hint of sweetness and textural variety. Tkemali and balsamic vinegar in the dressing enhance the rich flavor, making the dish harmonious and layered. Such a salad is a wonderful choice for a warm dinner or festive table where it will truly shine with its sophistication and rich taste.
1
Marinade for duck breast. Peel, wash, and grate ginger root. Grate orange zest. In a bowl, combine soy sauce (25 ml), honey, sesame oil, ground black pepper, Chinese sauce (10 ml), ginger root, and orange zest, and mix everything thoroughly.
- Soy sauce: 75 ml
- Honey: 30 g
- Sesame oil: 5 ml
- Ground black pepper: 1 g
- Chinese soy sauce: 40 ml
- Ginger: 10 g
- Orange zest: 10 g
2
Thaw the duck breast naturally. Make incisions with the tip of a knife on the inner side of the breast where there is no skin. Pour in the marinade, mix thoroughly, and marinate for 2 hours.
- duck breast: 500 g
3
Then we prepare the sauce. Chop the red onion into small cubes, place it in a bowl, pour with 9% vinegar, and let it marinate for 10-15 minutes.
- Red onion: 20 g
- Table vinegar: 2 ml
4
Cut the bell pepper into small cubes, finely chop the cilantro, squeeze the garlic and mix everything with soy sauce (15 ml), tkhemali, olive oil (30 ml), lemon juice, balsamic vinegar, and Chinese sauce (30 ml).
- Sweet pepper: 5 g
- Coriander: 2 g
- Garlic: 5 g
- Soy sauce: 75 ml
- Tkemali: 20 g
- Olive oil: 30 ml
- Lemon juice: 10 ml
- Balsamic vinegar: 4 ml
- Chinese soy sauce: 40 ml
5
Mix everything with pickled onions.
6
Let the sauce steep for 1 hour.
7
Place the marinated duck breast on the grill rack. Grill until cooked, turning constantly to prevent burning.
8
Wash the mix of salad leaves (romaine, arugula, leaf lettuce).
- Green salad: 80 g
- Romaine lettuce: 80 g
- Arugula: 80 g
9
A few minutes before the duck breast is ready, mix the salad leaves with the dressing (20 ml).
- Soy sauce: 75 ml
10
Place the cooked duck breast on a cutting board and slice it crosswise into thin pieces, 3-4 mm thick.
11
Arrange the lettuce leaves on the edge of the plate. Fan out pieces of sliced duck breast and drizzle with the remaining sauce (5 ml). Top with pomegranate seeds, roasted pumpkin seeds, and pine nuts.
- Grenades: 20 g
- Peeled pumpkin seeds: 20 g
- Pine nuts: 20 g