korean

Pan Seared Duck Breast with Mustard Soy Green Salad

Name: Pan Seared Duck Breast with Mustard Soy Green Salad
Yield: 1 serving
Cuisine: korean
Ingredients: 336 g duck breast, skin on; 177 g mixed salad greens; 212 g cucumber, sliced; 26 g green onion, thinly sliced; 25 g soy sauce; 21 g rice vinegar; 18 g mustard; 14 g toasted sesame oil

This pan-seared dish pairs duck breast, skin on with mixed salad greens, green onion, thinly sliced and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

75 g Protein

22 g Carbohydrates

29 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

336g duck breast, skin on 413 kcal
177g mixed salad greens 35 kcal
212g cucumber, sliced 32 kcal
26g green onion, thinly sliced 10 kcal
25g soy sauce 18 kcal
21g rice vinegar 4 kcal
18g mustard 13 kcal
14g toasted sesame oil 124 kcal

Cooking instructions

duck breast
Pat the duck breast dry. Score the skin in a crosshatch pattern without cutting into the meat.
duck breast
Start the duck skin-side down in a cold skillet. Turn heat to medium and render 8 to 10 minutes, pouring off excess fat as needed.
Flip and sear the meat side 2 to 3 minutes until medium (or to your preference). Rest 5 minutes, then slice.
soy saucerice vinegarmustardtoasted sesame oil
Whisk a dressing with soy sauce, rice vinegar, mustard, and toasted sesame oil.
mixed salad greenscucumbergreen onion
Toss mixed greens with the dressing. Add sliced cucumber and green onion.
duck breastmixed salad greens
Serve the sliced duck over the salad with any resting juices spooned on top.