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Duck and Asian Pear Salad
Broil: 10 mins to 12 mins
Ingredients
- 4 6 1/2 - 7 1/2 ounces boneless domestic duckling breasts or 4 small skinless, boneless chicken breast halves
- Honey-Peach Salad Dressing (see recipe below)
- 1/4 cup finely chopped pecans, toasted
- 1 4 ounce log goat cheese
- 8 cups shredded napa cabbage or shredded romaine or leaf lettuce
- 1 medium Asian pear, tart apple, or firm-ripe pear, cored and thinly sliced lengthwise
- 4 kiwi fruit and/or golden kiwi fruit, peeled and sliced lengthwise into wedges
Directions
1. Remove skin and fat from duckling. Place duckling or chicken breast halves on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 10 to 12 minutes or until an instant-read thermometer inserted in duck registers 155 degree F, turning once (broil chicken for 12 to 15 minutes or until thermometer registers 170 degree F, turning once). Cool about 15 minutes; cut duckling or chicken into thin, bite-size pieces. Set aside.
2. Meanwhile, prepare Honey-Peach Salad Dressing. Roll cheese in pecans until coated. Slice cheese into 8 slices.
3. To serve, divide salad greens among 4 dinner plates or bowls. Arrange duck or chicken, Asian pears, kiwi and cheese on top of the greens. Serve dressing with salads. Makes 4 main-dish servings.
Ingredients
- 3 tablespoons honey
- 3 tablespoons peach nectar, pear nectar, or peach liqueur
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon sea salt or salt
- 1/4 teaspoon ground black pepper
- 1/3 cup olive oil
Directions
In a small food processor or blender, combine honey, peach nectar, lemon juice, garlic, sea salt, and black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.
