Chinese-style salad with duck breast
Description
The salad is quick and easy to prepare. I first tried this salad at a restaurant. I really liked how it was made. Probably, the key is the incomparable aroma of duck. And, of course, the sweet-and-sour sauce plays an important role. The salad is ready to serve.
Instructions
- 1
Step 1
I pre-coated the duck with cranberry sauce (1 tbsp), ground cloves, salted it, and marinated it with the juice and zest of half a lemon. I marinated the bird for an hour. Then baked in the oven for 2 hours until the meat was tender (at 180°C).
- 2
Step 2
We leave the cooked bird for a short while to cool down. This will make it easier to carve. Then we slice the duck meat into pieces.
- 3
Step 3
Chop the celery into thin pieces. I recommend tearing the lettuce by hand. Place the greens on a plate, and arrange the sliced duck on top neatly and symmetrically.
- 4
Step 4
Now let's prepare the sweet and sour sauce. Mix together one tablespoon of lemon juice, cranberry sauce (3 tbsp), mustard seeds (2 tbsp), oil (1 tbsp), and salt. Stir well.
- 5
Step 5
We pour the salad with a delicious dressing and top it with nuts— that's all the magic, friends!