• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Wok-Seared-Duck Salad

  • Recipe Submitted by on

Category: Main Dish, Salads, Poultry

 Ingredients List

  • -----------------------------------SALAD-----------------------------------
  • 1/3 c Matchstick strips fresh
  • -ginger (from a 3-inch
  • -piece), plus 4 nickel-size
  • -slices, smashed
  • 6 tb Soy sauce
  • 3 tb Mushroom soy sauce*
  • 6 tb Sake or dry sherry
  • 2 Scallions including green
  • -tops, cut into 1-inch
  • -pieces
  • 1 1/2 tb Chopped cilantro leaves and
  • -stems
  • 2 lb Boneless, skinless duck
  • -breasts
  • 1/3 c Sliced blanched almonds
  • 1 c Cooking oil
  • 2/3 lb Bite-size pieces of mixed
  • -lettuces, such as fris”še,
  • -mizuna and radicchio (about
  • -4 quarts)


1 tb Grated fresh ginger
4 ts Orange juice
1/2 ts Grated orange zest
2 ts Balsamic vinegar
1/2 ts Soy sauce
1 pn Fresh-ground black pepper
6 tb Oil reserved from frying

*Available at Asian markets

1. In a shallow glass dish or stainless-steel pan, combine the smashed
ginger slices, the soy sauce, mushroom soy sauce, sake, scallions and
cilantro. Add the duck breasts in a single layer and turn to coat. Marinate
at room temperature for 1 hour, turning once.

2. Heat the oven to 350ø. Spread the almonds on a baking sheet and toast
until golden brown, about 8 minutes. Let cool.

3. Meanwhile, in a small frying pan, heat the oil over moderate heat to
375ø. Remove the pan from the heat, add the ginger matchsticks and stir
just until golden, about 10 seconds. With a slotted spoon, remove the
ginger and drain on paper towels. Let the oil cool and then strain and set

4. Heat a wok or large frying pan over high heat until a bead of water
evaporates on contact. Add 2 teaspoons of the reserved ginger oil and swirl
to coat the pan. Remove half of the duck breasts from the marinade and add
them to the wok in a single layer. Sear the duck until nicely browned,
about 2 minutes. Turn and sear the other side, about 1 minute. Turn the
breasts again and cook until medium-rare, 3 to 5 minutes longer. Remove the
duck breasts and let stand for 3 minutes. Repeat with the remaining duck.

5. Slice the duck breasts on the diagonal into 1/4-inch strips and transfer
to a medium bowl. Whisk the Ginger Dressing, add 3 tablespoons to the duck
and toss to coat. In a large bowl, toss the greens with the remaining
dressing. Mound the salad on six large plates and arrange the duck strips
on top. Sprinkle with the toasted almonds and fried ginger matchsticks.

Ginger Dressing (Makes about 1/2 cup)

1. Put the ginger in a strainer set over a small bowl and press firmly to
extract the juice. (You should have about 1-1/2 teaspoons.)

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