Asian Duck Salad with Watercress & Georgia Pecans
If duck breast is unavailable, try boneless, skinless chicken thighs, which have a similar rich dark meat. For a lighter course, the watercress and pecan salad,
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Cooking tools:
- Blender
- Food processor
- Skillet
- Stove
- Cutting board
- Chef's knife
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving platter
- Spoon
Ingredients
- 1/4 cup light olive oil or vegetable oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 2 small cloves garlic, chopped
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons vegetable oil
- 2 skinless duck breasts, 4-oz. each (or substitute chicken or turkey)
- 1/8 teaspoon salt
- 1 bunch (6-oz.) watercress
- 1 large carrot, peeled
- 3/4 cup toasted Georgia pecan halves
- 2 tablespoons minced radish, red part only (optional)
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