Aloha Friday Recipe: Chinese Duck & Mac Nut Salad

August 28th, 2009

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Dressing:
1 teaspoon Hawaiian sea salt
1 teaspoon Dijon mustard
1 tablespoon hoisin sauce
1 tablespoon Hawaiian honey
2 tablespoon fresh lemon juice
1/3 cup fresh orange juice
2 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
¼ cup walnut oil

In a small bowl or food processor, mix sea salt, mustard, hoisin sauce, and honey. Stir in lemon juice, orange juice and vinegar. Gradually whisk in olive oil, then macadamia nut oil (or add oils slowly while processor is running).  Dressing can be made one day ahead. Cover and refrigerate. Bring to room temperature and whisk before using.

Salad:
breast from 1 roasted Chinese duck, skin and bones removed
3 large oranges
1 cup strawberries
8-9 cup. mixed salad greens
1 bunch watercress, stems removed
1 Maui onion half, thinly sliced
2/3 cup toasted macadamia nuts

Slice duck breast thinly and set aside between two layers of paper towels. Cut off peel and white pith from oranges. Working over a bowl to catch the juice, cut between membranes to release orange segments. Place segments in a bowl and set aside. Clean strawberries and remove stems. If they are larger than bite-size, cut in half. Toss salad greens and watercress with just enough dressing to coat. Divide greens among 4 dinner plates. Top each salad with duck slices, orange segments, and strawberries. Sprinkle with onion slices and macadamia nuts. Drizzle with a little of the remaining dressing.

Recipe courtesy of Hawaii Farm Bureau Federation


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