Hawaiian Duck Salad

Instructions

1. 1

   Preheat the oven to 200°C. Season the duck breast with salt, pepper, and a pinch of paprika.

   Tip: Use a meat thermometer to ensure the duck reaches a safe internal temperature of 74°C.

2. 2

   Sear the duck breast in a hot skillet with a drizzle of oil until browned on both sides. Transfer to the oven and roast for 15-20 minutes, or until cooked to desired doneness.

   Tip: Let the duck rest for 5 minutes before slicing.

3. 3

   In a large bowl, combine the mixed greens, red onion, red bell pepper, macadamia nuts, dried pineapple, and crumbled feta cheese.

   Tip: Toss gently to combine.

4. 4

   In a small bowl, whisk together the Hawaiian-style dressing ingredients (see note).

   Tip: Adjust the amount of soy sauce to taste.

5. 5

   To assemble the salad, slice the duck breast and place on top of the mixed greens. Drizzle the Hawaiian-style dressing and sprinkle with sesame seeds and fresh cilantro.

   Tip: This salad is best served immediately, but can be refrigerated for up to 2 hours.

6. 6

   Just before serving, toss the salad gently to combine.

   Tip: Garnish with additional cilantro if desired.

7. 7

   Serve immediately and enjoy!

   Tip: This salad is perfect for a light and refreshing lunch or dinner.