Serves 4
Our family loves duck, either roasted or smoked, Peking duck, you name it. As expected, the addition of smoked duck to salads is inevitable and splendid and this warm salad is no exception. All ingredients in this recipe are blending in so beautifully to give a perfect balance between sweet and salty.
115 g smoked duck breast, thinly sliced
3 tbsp olive oil ½ cup soft dates, chopped 4 stalks celery, thinly sliced on the diagonal 1 tsp lemon zest, grated Salt and freshly ground pepper 2 tbsp fresh lemon juice 4 cups packed spring-mix greens ½ cup crumbled goat cheese
A large handful of pecans, toasted and chopped
Toast pecans in a large skillet over medium heat for about 5 minutes or until golden. Transfer to a bowl and set aside. Return skillet to medium-low heat, add 2 tbsp of the oil and the dates, and sauté for 1 minute. Add celery, lemon zest, salt and pepper to taste. Sauté for 1 to 2 minutes or until celery is wilted but still tender-crisp. Remove from heat and stir in lemon juice and remaining 1 tbsp olive oil. Divide greens among individual salad plates. Top with warm celery mixture, followed by duck breast slices. Sprinkle with goat cheese and pecans.
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