Ingredients with Measurements:
- 2 duck breasts, skin on
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups chopped bok choy
- 1 red bell pepper, sliced
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together grated ginger, soy sauce, honey, sesame oil, rice vinegar, olive oil, salt, and pepper.
3. Brush the duck breasts with the ginger mixture and place them on the grill, skin side down. Grill for 5-6 minutes on each side or until the internal temperature reaches 165°F.
4. Remove the duck breasts from the grill and let them rest for 5 minutes. Slice the duck breasts into thin pieces.
5. In a large mixing bowl, combine chopped bok choy, sliced red bell pepper, sliced scallions, chopped cilantro, and chopped roasted peanuts.
6. Add the sliced duck breasts to the mixing bowl and toss everything together.
7. Serve the salad immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of duck breasts: 165°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 12g
- Protein: 33g
Substitutions for ingredients:
- Chicken breasts can be substituted for duck breasts.
- Tamari or coconut aminos can be substituted for soy sauce.
- Maple syrup or agave nectar can be substituted for honey.
- Peanut oil or vegetable oil can be substituted for sesame oil.
- Apple cider vinegar or white wine vinegar can be substituted for rice vinegar.
Variations:
- Add sliced cucumber or shredded carrots to the salad for extra crunch.
- Use different herbs like mint or basil instead of cilantro.
- Add sliced avocado or mango for a tropical twist.
Tips and tricks:
- Make sure to let the duck breasts rest before slicing them to retain their juices.
- Use a sharp knife to slice the duck breasts thinly.
- Toast the chopped peanuts in a dry pan for extra flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra chopped cilantro or sliced scallions.
Garnishes:
- Chopped cilantro
- Sliced scallions
- Toasted sesame seeds
Pairings:
- Serve this salad with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed rice
- Soba noodles
- Edamame
Troubleshooting advice:
- If the duck breasts are not cooked through, continue grilling them until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to cook the duck breasts to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Duck is a popular protein in Chinese cuisine and is often paired with ginger and soy sauce.
Flavor profiles:
- This salad is sweet, savory, and slightly spicy with a crunch from the bok choy and peanuts.
Serving suggestions:
- Serve this salad as a light lunch or dinner.
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