Japanese Duck Salad

Instructions

1. 1

   Pan-sear the duck breast in a hot skillet with sesame oil until cooked through, then set aside to rest.

   Tip: Use a meat thermometer to ensure the duck reaches an internal temperature of 165°F (74°C).

2. 2

   In a blender or food processor, combine miso paste, soy sauce, rice vinegar, sugar, and ginger to make the dressing.

   Tip: Adjust the dressing to taste by adding more soy sauce or miso paste.

3. 3

   In a large bowl, combine mixed greens, red cabbage, carrots, cucumber, avocado, and green onions.

   Tip: Toss the salad gently to combine.

4. 4

   Slice the duck breast into thin strips and add to the salad bowl.

   Tip: Gently toss the salad again to combine the duck and dressing.

5. 5

   Drizzle the dressing over the salad and toss gently to coat.

   Tip: Adjust the amount of dressing to taste.

6. 6

   Serve immediately and enjoy!