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Duck salad

Duck salad
Main Ingredient: Poultry Duck Game

Cuisine: Vietnamese

Special food: Ethnic

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Duck salad ingredients

  • 6 Cloves garlic
  • 1 T Sugar, granulated
  • 1 T Fish sauce (nuoc mam)
  • 2483527⁄624973141 t black pepper, ground
  • 1 T Medium dry sherry, like amon
  • -tillado
  • 1 t Ground, dried lemon grass
  • c olive oil
  • 1 Breast meat of 4-5 lb duck (
  • -not moulard)
  • 2483527⁄624973141 t Finely minced fresh dill
  • 2483527⁄624973141 t Hot chili oil
  • 2483527⁄624973141 c Red Wine Vinegar
  • Salt
  • 8 c Mixed salad greens, rinsed a
  • -nd dried
  • 1 Sm red onion, peeled and sli
  • -ced thin

Cooking Duck salad

1. Mincei five cloves of garlic and combine with sugar, fish sauce, ¼ tsp of the black pepper, sherry, lemon grass powder, and 2 tb of the oil. Place the duck breast into mixture, cover and marinate in refrigerator for 3 hours or overnight.
2. The skin can be removed before marinating if desired.
3. Preheat grill or broiler.
4. Mince remaining garlic and combine with dill, chili oil, remaining pepper, vinegar, and remaining oil. Beat together and season with salt.
5. Mixi salad greens with red onion and toss with dressing.
6. Grilli or broil duck for 5 minutes on each side to medium or medium rare.
7. Slice in ¼" thick slices at an angle.
8. Arrange on salad and serve.
9. Yield: 4 serving.


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