Salad with dried duck
1 serving
25 minutes
Duck salad is an exquisite dish of Chinese cuisine that combines the rich flavor of duck meat with the lightness of fresh vegetables. Dried duck, traditionally popular in Asia, gives the dish a deep, slightly smoky note. Crunchy celery and carrots harmonize with the softness of avocado and the sweetness of honey dressing. Lime juice adds a refreshing citrus tang, while olives and capers provide a mild spiciness. This salad is perfect as an appetizer or light dinner; it can be served at festive tables or enjoyed in a cozy setting. The aesthetic presentation with a mix of salads in the center and beautifully arranged ingredients makes it a true table decoration. The taste is balanced: saltiness, sweetness, acidity, and spice aromas create a true gastronomic symphony.
1
Slice the dried duck breast.
- Dry-cured duck: 60 g
2
Chop all the vegetables and dress them with olive oil, lime juice, and honey.
- Leek: 5 g
- Ginger: 5 g
- Carrot: 70 g
- Celery: 60 g
- Tomatoes: 40 g
- Avocado: 5 g
- Salt: 2 g
- Ground black pepper: 2 g
- Iceberg lettuce: 5 g
- Sun-dried tomatoes: 5 g
- Fresh herbs: 2 g
- Green olives: 5 g
- Olive oil: 5 ml
- Honey: 5 g
- Lime juice: 20 ml
- Capers: 2 g
3
Place a mix of salads in the center, with vegetables and chicken breast on both sides.
- Iceberg lettuce: 5 g
- Dry-cured duck: 60 g
- Carrot: 70 g
- Tomatoes: 40 g
