Crispy Duck Salad With Pear, Pecans, And Ginger-Honey Mustard Vinaigrette

1 fave
More from this source
Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 Bosc pears, cored and thinly sliced

7 oz baby arugula (watercress and mache work well too)

¾ cup pecans

2 boneless duck breasts (about 1 ½ – 2 lbs)

1 inch ginger, grated or finely minced, about 1 tbsp

1 garlic clove, pushed through a press or finely minced

½ tbsp honey

1 tbsp dark soy sauce

½ tbsp olive oil

1 small shallot, quartered

1 tbsp ginger, chopped

1 tsp honey

½ lemon, juiced

2 tbsp Dijon mustard

2 tbsp olive oil

¼ tsp salt

You might also like

Confit Duck Legs With Potato, Samphire And Broa...
The British Larder
Crispy Sticky Duck With Green Beans And A Pak C...
Donal Skehan
Frisée Salad With Duck Livers Recipe
Food Republic
Cinnamon Tea Smoked Duck With Green Mango Slaw
No Recipes
Duck Pastrami; Medjool Date And Blood Orange Salad
The British Larder
Warm Duck Breast Salad With Spinach, Kalamata O...
The Skinny
Duck, Beetroot And Orange Salad
Donal Skehan
Five Spice Duck Salad
Jamie Oliver
Cold Tofu Salad
Use Real Butter
Duck Pomegranate And Mint Salad
Donal Skehan