Duck Salad with Spiced Pears and Sweet Soy Dressing
A delightful fusion of flavors, this Duck Salad with Spiced Pears and Sweet Soy Dressing is a culinary masterpiece that beautifully balances sweet and savory elements.
Ingredients
| 6 | duck breasts |
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| 1 | tablespoon honey |
| 1 | tablespoon dark soy sauce |
| 3 | heads chicory lettuce |
| 1 | (85 g) bag watercress |
| 3 ½ | grapeseed oil or other light oil |
| 3 | tablespoons red wine vinegar |
| 1 | tablespoon light muscovado sugar |
| 1 | tablespoon dark sweet soy sauce |
| 1 | clove garlic |
| 1 | tablespoon chopped fresh cilantro |
| 4 | medium unripe conference pears |
| 6 | unrefined golden caster sugar |
| 1 | cinnamon stick |
| 4 | cloves |
| 6 | slices thin fresh ginger |
| 2 | pieces pared fresh lemon rind |
| 1 | lemon, juice of |
Instructions
| 1. | Preheat the oven to 400°F. |
|---|---|
| 2. | Using a fork, gently prick the skin on each duck fillet. |
| 3. | In a bowl, combine honey and soy sauce, then brush the mixture over the duck skin. |
| 4. | Place the duck fillets skin side up on a rack in a baking dish or roasting tin. |
| 5. | Pour 2 tablespoons of cold water into the dish and roast for 35 to 40 minutes until the skins are golden and the meat is slightly pink. |
| 6. | Allow the duck to cool. |
| 7. | Remove the core from the chicory heads and slice them into shreds. |
| 8. | Separate the shredded chicory and discard any tough stalks. |
| 9. | Pick over the watercress, removing any woody stems. |
| 10. | Prepare the dressing by mixing oil, vinegar, sugar, and sweet soy sauce in a bowl until well combined. |
| 11. | Peel and flatten a garlic clove with a knife, then add it to the dressing to infuse the flavors until serving time. |
| 12. | Remove and discard the garlic, then stir in the chopped cilantro just before serving. |
| 13. | Prepare the pears by selecting a pan that can snugly fit 6 medium pears. |
| 14. | In the pan, combine cold water, sugar, spices, and lemon rind, stirring over low heat until the sugar dissolves. |
| 15. | Peel the pears, keeping them whole with stalks attached, and place them in the pan as they are peeled. |
| 16. | Simmer the pears gently in the syrup for 30 to 40 minutes until tender, then test with a knife tip. |
| 17. | Add lemon juice and allow the pears to cool in the syrup before using them in the duck salad. |
| 18. | To assemble the salad, thinly slice the duck fillets lengthwise and quarter the pears. |
| 19. | Arrange the chicory and watercress on a serving platter, then add the duck and pears before drizzling with the dressing. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 833.9 kcal |
| Protein | 60.3 g |
| Fat | 42.8 g |
| Carbohydrates | 52.3 g |
| Fiber | 3.6 g |
| Sugar | 44.6 g |
Published on Jul 19, 2024 by Luminița