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JAM-ASIAN RUBBED DUCK SALAD WITH GRILLED AVOCADO AND AVOCADO DRESSING

Servings:
4 portions Servings
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Ingredients

  • 4 duck breasts
  • 2 ounce jam-asian rub
  • 8 ounce assorted lettuce leaves, washed
  • 4 ounce cucumber, peeled and julienned
  • 4 ounce tomato, julienned
  • 2 ounce red onion, sliced
  • 2 ounce bell pepper, julienned
  • 12 ounce asparagus tips
  • 4 sprig fresh cilantro
  • 3/4 sprig avocado
  • 1 teaspoon lime juice
  • 1 teaspoon white wine vinegar
  • 3 ounce olive oil

Preparation

Baking Directions:

Season duck with the rub and cook in a medium hot, non-stick pan, skin side down for 3 minutes.

Turn over and cook for 2 minutes more, then finish in a medium oven for a further 3 minutes.

Remove and keep warm.

Make dressing by blending » avocado, lime juice, vinegar and 2 oz olive oil with salt and pepper to taste.

Assemble salad by arranging lettuces on four plates and topping with cucumber, tomato, peppers, onion, asparagus and cilantro.

Cut remaining avocado into four, rub with olive oil, season with salt and pepper and grill for one minute on each side.

Slice duck and arrange on top of salad, top with grilled avocado and drizzle dressing around.

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