Japanese Duck Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Japanese duck salad is one of my go to weeknight dinners because it comes together in under an hour and feels surprisingly fancy. The crispy duck breast paired with fresh, crunchy vegetables and a tangy miso vinaigrette makes for a really satisfying meal. What I love most is that duck is packed with iron and B vitamins, so you're getting serious nutrition with every bite. Plus, the ingredients are simple and mostly things you probably already have on hand, making this both budget friendly and accessible. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 400duck breast
- 2mixed greens
- 1red cabbage
- 1carrots
- 1cucumber
- 1avocado
- 2miso paste
- 1soy sauce
- 1rice vinegar
- 1sugar
- 1ginger
- 1green onions
- 1sesame oil
Detail level
Instructions
- 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
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
In a large bowl, combine mixed greens, red cabbage, carrots, cucumber, avocado, and green onions.
Tip: Toss the salad gently to combine.
- 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
Drizzle the dressing over the salad and toss gently to coat.
Tip: Adjust the amount of dressing to taste.
- 6
Serve immediately and enjoy!
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