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Jam-Asian Rubbed Duck Salad with Grilled Avocado and Avocado Dressing

/ Source: TODAY

Servings: 4


  • 4 duck breasts
  • 2 oz. Jam-Asian rub (see below)
  • 8 oz. assorted lettuce leaves, washed
  • 4 oz cucumber, peeled and julienned
  • 4 oz tomato, julienned
  • 2 oz red onion, sliced
  • 2 oz bell pepper, julienned
  • 12 each asparagus tips, blanched
  • 4 sprigs fresh cilantro
  • 3/4 avocado, peeled
  • 1 tsp. lime juice
  • 1 tsp. white wine vinegar
  • 3 oz. olive oil
  • Salt and pepper to taste

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.



  • 3 parts ground pimento (allspice)
  • 3 parts five spice powder
  • 1 part ground cumin
  • 1 part chili powder
  • 1 part paprika
  • 1 part ground coriander
  • 1/2 part salt

Mix all ingredients together.