Asian Duck Salad with Watercress and Georgia Pecans
- Yield: 4 servings
- Ginger Dressing:
- 1/4cup light olive oil or vegetable oil
- 2tablespoons balsamic vinegar
- 2tablespoons reduced-sodium soy sauce
- 1tablespoon honey
- 2small cloves garlic, chopped
- 1teaspoon grated peeled fresh ginger
- 1teaspoon toasted sesame oil
- 2teaspoons vegetable oil
- 2 skinless duck breasts, 4 ounces each (or substitute chicken or turkey)
- 1/8teaspoon salt
- 1bunch (6-ounce) watercress
- 1large carrot, peeled
- 3/4cup toasted Georgia pecan halves
- 2tablespoons minced radish, red part only (optional)
- Prepare Dressing: In a blender or small food processor, combine all Ginger Dressing ingredients; mix until garlic is very finely chopped and ingredients are well blended. Set aside while preparing salad.
- Heat the 2 teaspoons oil in medium skillet over high heat. Sprinkle duck breasts with salt. When oil is hot but not yet smoking, add duck. Reduce heat to medium high and cook until well browned—about 5 minutes; turn duck breasts and cook until browned on other side but pink in the middle—about 4 to 5 minutes longer. Transfer duck to cutting board and let rest 5 minutes.
- Meanwhile, remove and discard tough stems from watercress. Cut carrot into thin matchstick-size sticks and combine with watercress. Toss salad mixture with half the Ginger Dressing. Mix remaining dressing with the pecans.
- To serve, thinly slice duck and divide among four serving plates, fanning slices. Arrange watercress mixture in a small mound on each plate and spoon pecans on top. If desired, sprinkle with radish to garnish.
Recipe courtesy of the Georgia Pecan Commission
Nutritional Info *per serving
- Calories 234
- Fat 17g
- Saturated Fat 3g
- Cholesterol 44mg
- Sodium 424mg
- Carbohydrate 8g
- Fiber 2g
- Protein 13g