Best 3 Asian Duck Salad Recipes

Asian duck salad is a delightful and flavorful dish that combines the richness of duck meat with the freshness of Asian ingredients. This tantalizing salad is perfect for a light lunch or as a refreshing appetizer. With its vibrant colors and aromatic spices, Asian duck salad is a culinary journey that entices the senses and leaves you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK

Asian Style Dressing- from Jamie Oliver's Winter Salad With Duck image

This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.

Provided by Piaqua

Categories Salad Dressings

Time 5m

Yield 1/3 cup, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon unrefined sugar
1 small chile
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (or (to taste)

Steps:

Juice two limes into a bowl big enough for you to whisk your dressing.
Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
Whisk together.
Finely chop the scallion tops and cilantro and stir into dressing.

Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Asian Duck Confit with Citrus Pea Sprout Salad image

Provided by Ming Tsai

Time 4h39m

Yield 4 to 5 servings

Number Of Ingredients 24

Ingredients

3 cups coarse sea salt
4 cups brown sugar
1 bunch thyme
1 bunch mint
1 bunch cilantro, washed, dried
10 sliced shallots
10 sliced cloves garlic
1/2 cup five-spice powder, toasted
1/4 cup black peppercorns
8 Thai bird chiles, roughly chopped
5 stalks lemongrass, roughly chopped
1 large ginger root, washed, sliced skin on
8 to 10 legs, washed and patted dry
8 pound bag duck fat
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
Salt and black pepper
1 pound sprouts

Steps:

Duck Confit:
Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
Citrus Pea Sprout Salad:
For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
Plating: Place a small mound of the salad on a plate and top with two duck legs.

ASIAN DUCK SALAD

Asian Duck Salad image

Provided by Trish Hall

Categories dinner, salads and dressings

Time 45m

Yield 6 Servings

Number Of Ingredients 11

Ingredients

1 roasted duck or chicken
1/2 teaspoon salt
1 bunch Chinese long green beans
1/2 pound fresh or canned water chestnuts
2 mangoes
2 scallions
1 red pepper
Juice of 3 limes
1/3 cup peanut oil
1 tablespoon fresh chopped ginger root
Salt and freshly ground black pepper to taste

Steps:

Remove duck or chicken meat from bones and shred.
Trim green beans, cut into three-inch lengths.
Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 893 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

To achieve the best flavor, use high-quality duck breast and fresh vegetables.
Marinate the duck breast for at least 30 minutes to allow the flavors to penetrate the meat.
Cook the duck breast over medium heat to ensure that it cooks evenly throughout.
Let the duck breast rest for a few minutes before slicing it to allow the juices to redistribute.
Use a variety of vegetables in the salad to add color, texture, and flavor.
Make sure the dressing is well-balanced and not too overpowering.
Serve the salad immediately after assembling to enjoy the freshest flavors.

Conclusion:

This Asian duck salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you like your salad spicy or mild, with more vegetables or more duck, there is a recipe in this article that will suit your taste. So next time you are looking for a healthy and flavorful salad, give one of these Asian duck salad recipes a try.