Asian Salad with Shredded Duck Recipe

Ingredients:

• 2 duck breasts
• 6 cups mixed greens
• 1 red pepper, thinly sliced
• 1/2 English cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup chopped basil
• 1/2 cup roasted cashews, chopped
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 375°F. Place duck breasts skin-side up on a baking sheet lined with parchment paper. Bake for 25-30 minutes, until cooked through.
2. Remove duck from oven and let it cool for a few minutes. Then shred the meat with two forks and set it aside.
3. In a jar, whisk together rice vinegar, soy sauce, honey, ginger, garlic, and olive oil to make the salad dressing.
4. In a large salad bowl, combine mixed greens, sliced red pepper, sliced cucumber, sliced red onion, chopped cilantro, chopped mint, chopped basil, and chopped roasted cashews.
5. Drizzle the salad dressing over the salad and toss well.
6. Add the shredded duck to the top of the salad and serve immediately.

Verdict:

This Asian salad with shredded duck is a flavorful and filling meal that combines tender shredded duck with a refreshing mix of greens, herbs, and veggies, all tossed in a sweet and tangy dressing. The roasted cashews add crunch and texture to the salad, while the fresh herbs give it a burst of fragrant flavor. This salad is the perfect summer dish for lunch or dinner and can be easily adapted to suit your taste preferences.

Serving Suggestions:

Serve this salad with steamed rice, or enjoy it on its own as a light and healthy meal. You can also add more protein to the salad by tossing in some cooked soba noodles or edamame. For extra spice, add sliced chili peppers or drizzle some sriracha sauce over the top of the salad.