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Duck and nashi pear salad with sesame dressing
Duck and nashi pear salad with sesame dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Savor a delightful Asian pear and duck salad with crispy snow peas and refreshing daikon radish.
Ingredients:
  • 4 duck breasts
  • 150g snow peas, trimmed
  • 1 nashi pear
  • 1 lime, juiced
  • 200g piece daikon radish, cut into julienne (matchsticks) (see Notes)
  • 20.00 ml Japanese pickled ginger, torn (see Notes)
  • 60g mizuna or baby endive (see Notes)
  • 60ml (1/4 cup) tahini
  • 1 1/2 tsp sesame oil
  • 3.00 gm black sesame seeds (see Notes)
  • 30.00 ml mirin
  • 31.50 gm soy sauce
  • 27.00 gm white sugar
  • 30.00 ml rice vinegar
  • 20.00 ml finely chopped chives
  • 20.00 ml finely chopped coriander
Instructions:
  • Preheat oven to 180C. Score duck skin lightly, season flesh with salt and pepper. Place duck skin-side down in a cold, ovenproof pan. Cook over medium heat for 8 minutes until fat has rendered and skin is golden and crisp. Flip duck and cook for 1 more minute. Transfer pan to oven and cook for 5 minutes until cooked to your liking. Rest for 5 minutes covered with foil before serving.
  • In a saucepan of boiling salted water, briefly cook snow peas for 1 minute until tender. Drain, rinse under cold water, and then cut them in half on the diagonal before using.
  • Combine all ingredients in a bowl and mix well to create the delicious sesame dressing.
  • Quarter and core the pear, then thinly slice it using a mandolin or sharp knife. Toss the sliced pear with lime juice in a bowl to prevent discoloration. Drain excess juice. Combine pear with snow peas, daikon, pickled ginger, and mizuna in the bowl, gently tossing the salad to combine.
  • Slice the duck thinly, then divide the salad among bowls or plates. Finish by topping the salad with the sliced duck and drizzling with sesame dressing before serving.

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