Mexican Duck Salad
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
You know, this Mexican duck salad has become my go to dinner when I want something that feels fancy but comes together in just an hour. Duck breast gives you that beautiful richness that makes the whole dish feel special, and the best part is it's packed with iron and B vitamins to keep your energy up. I love how the fresh cilantro, jalapeños, and lime juice bring this bright, zesty flavor that cuts through the richness perfectly. The creamy lime mayo dressing ties everything together without being too heavy, and honestly, most of the work is just prep. Once your duck is seared and resting, you're basically throwing together a salad with some really delicious toppings.
Ella x
Ingredients
- 400duck breast
- 2mixed greens
- 1red onion
- 1cilantro
- 2jalapeno peppers
- 120 Llime juice
- 90 Lapple cider vinegar
- 360 Lmayonnaise
- 2 tspchopped cumin
- 1 tspchopped coriander
- 1 tspsalt
- 1 tsppepper
- 120 Lduck broth
- 180 Lsour cream
- 200shredded cheese
- 400diced tomatoes
Detail level
Instructions
- 1
Preheat the grill to medium-high heat. Grill the duck breast for 5-6 minutes per side, or until cooked to desired doneness. Let rest for 5 minutes before slicing into thin strips.
- 2
In a blender or food processor, combine lime juice, apple cider vinegar, mayonnaise, cumin, coriander, salt, and pepper. Blend until smooth.
Tip: Adjust the dressing to taste.
- 3
In a large bowl, combine mixed greens, sliced duck, diced red onion, chopped cilantro, diced jalapeno peppers, and diced tomatoes.
- 4
Pour the dressing over the salad and toss to combine.
Tip: Add the shredded cheese and toss again.
- 5
Drizzle the duck broth over the salad and toss once more.
Tip: Serve immediately.
- 6
Garnish with sour cream and additional cilantro if desired.
- 7
Serve the salad on a bed of greens or on a toasted bun.
- 8
Refrigerate any leftover salad for up to 24 hours.
Tip: Reheat the salad in the microwave or on the stovetop.
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