FoodReference.com Logo

RECIPE SECTION - FoodReference.com

  Home   ][   Food Articles   ][   Food Facts & Trivia   ][   Cooking Tips   ][   RECIPES   ][   Today in Food History   ][   Who's Who   ][   Food Quotes   ][   Videos   ][   Food Trivia Quizzes   ][  Crosswords   ][   Food Poems   ][   Cookbooks   ][   Free Magazines   ][   Food Posters   ][   Gardening   ][   Gourmet Tours & Schools   ][   Key West   ][   Food Festivals & Shows  

You are here >  Home >

  RECIPES >   Salad Recipes >   Salads with Turkey, Duck, etc. >   Duck, White Pekin Duckling Salad >

Next

 



Search Locally
What:  
Where:
Browse by State
• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming

 

WHITE PEKIN DUCKLING CHINESE SALADWHITE PEKIN DUCKLING CHINESE SALAD

• 2 White Pekin boneless, skinless duckling breasts
• 1/2 t Chinese five-spice powder or combination of cinnamon, anise, fennel, cloves, black Szechwan powder
• Non-stick cooking spray as needed

DRESSING
• 1/4 C Duckling stock (may substitute chicken stock)
• 3/4 C Pineapple juice
• 1 T Cornstarch dissolved in 1 tbsp water
• 1/4 t Orange zest, finely cut
• 1 1/2 t Soy sauce
• 2 1/2 t Rice vinegar
• 2 t Sesame oil
• 1/4 t Chile oil
• 1/4 t Ground ginger
• 1/4 t Garlic powder
• Pinch salt; pinch white pepper
 
SALAD
• 6 C Lettuce or other seasonal greens, cut into serving size
• 4 C Cabbage (Napa preferred), cut into serving size
• 1/2 C Red cabbage, sliced thin
• 1/2 C Carrots, julienne cut
• 1/2 C Water chestnuts, sliced
• 3/4 C Mung bean sprouts
• 2 oz. (Approx 20) pea pods
• 3/4 C  Sliced mushrooms (enoki or straw preferred)
 
GARNISH
• 1/2 C Ramen, chinese, or fried rice vermicelli noodles
• 2 Springs green onions, angle sliced
• 3/4 t to 1 tsp Toasted sesame seeds (optional)
 
 
1) Rub spices over the breast meat. Spray duckling with non-stick cooking spray. Cook duckling using high- heat method — either broil, sauté, or cook in 400° F oven — to desired doneness. Allow to cool.

2) Put stock and pineapple juice together into a pot. Bring liquids to a boil.

3) Whisk in cornstarch slurry. Remove from heat when dissolved. Strain liquid into a bowl and allow to cool.

4) Whisk other ingredients into cooled liquid to complete the dressing.

5) Prepare salad items on individual serving plates.

6) Slice duckling breast and place atop salad greens. Top with garnish and dressing. Serve chilled.
 

Nutrition information: servings, 4; calories per serving, 230; calories from fat, 45; total fat, 5 g; saturated fat, 1 g; cholesterol, 90 mg; sodium, 520 mg; total carbohydrate, 26 g; dietary fiber, 5 g; sugars, 11 g; protein, 21 g

Recipe & photo courtesy of The Duckling Council - www.duckling.org/
 

 

RELATED RECIPES:

   Duck, Asian Salad, Honey Marinade   ][    Duck, Orange Duckling Salad   ][    Duck, White Pekin Duckling Salad   ][    Autumn Turkey Salad   ][    Cherry & Smoked Turkey Salad   ][    Cranberry Turkey Salad   ][    Cranberry Turkey Rice Salad   ][    Creamy Smkd Turkey Blueberry Salad   ][    Grilled Turkey Salad with Dijon Dressing   ][    Grilled Turkey, Raspberry Vinaigrette   ][    Hawaiian Turkey Salad   ][    Lime Turkey Salad   ][    Papaya and Turkey Salad   ][    Santa Fe Smokin' Rice Salad   ][    Smoked Turkey & Cherry Salad   ][    Smoked Turkey & Fresh Vegetable Salad   ][    Strawberry Spa Turkey Salad   ][    Thai Turkey Salad   ][    Turkey Cherry Salad   ][    Turkey Citrus Avocado Salad   ][    Turkey, Mandarin & Poppy Seed Salad   ][    Turkey Potato Salad  



   About Us & Contact Us   ][    Chef James Bio   ][    Recipes Category Map   ][    Bibliography   ][    Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





 


Search FoodReference.com

 



 



POPULAR PAGES

  All Recipe Categories
  Recipe Contests
  Cookbook Reviews

 Kitchen Tips
 Kitchen Basics
 Nutrition Articles