Asian Duck Salad

Ingredients

• Duck, breast

  Wild, meat only, raw

  1 breast, bone and skin removed or 166g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  3 spear, medium or 48g

• Broccoli

  Raw

  1 cup chopped or 91g

• Coconut oil

  1 tsp or 5g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Quinoa

  Uncooked

  1 tbsp or 11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

Directions

1. Make 5 to 6 diagonal slashes across the duck skin with a sharp knife, avoiding the flesh. Let it sit for 10-15 minutes.
2. Cook the quinoa according to package instructions.
3. Snap the asparagus to remove tough ends.
4. Boil water, add asparagus and broccoli, simmer for 1½ minutes, then drain and rinse with cold water.
5. Season duck with salt and pepper. Place skin side down in a cold pan, turn heat to medium-low, and cook until skin is crispy brown, about 10-15 minutes.
6. Pour out excess fat if needed, flip duck, raise heat to medium, and cook for 5-10 more minutes depending on desired doneness. Rest and cut into chunks.
7. Heat coconut oil in a pan over high heat. Stir-fry duck for 30 seconds, add ginger, stir-fry for another minute, then remove from heat and stir in soy sauce and sesame oil.
8. Combine cooked vegetables, quinoa, and duck with its juices in a bowl. Mix well, transfer to a plate, and top with scallions and cucumber.
9. Enjoy your salad!