Courtesy: Georgia Pecan Commission
Add this dish for a new, tasty take on the freshest part of your meal. 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, seasoned with a sweet and tangy gingery dressing, is delicious all by itself.
- ¼ 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)
- ⅛ teaspoon salt
- 1 bunch (6 oz.) watercress
- 1 large carrot, peeled
- ¾ cup toasted pecan halves
- 2 tablespoons minced radish, red part only (optional)
- In a blender or small food processor, combine all Ginger Dressing ingredients; mix until garlic is very finely chopped and ingredients are well blended. Set aside while preparing salad.
- Heat the 2 teaspoons oil in medium skillet over high heat. Sprinkle duck breasts with salt.
- When oil is hot but not yet smoking, add duck.
- Reduce heat to medium high and cook until well browned—about 5 minutes; turn duck breasts and cook until browned on other side but pink in the middle—about 4 to 5 minutes longer.
- Transfer duck to cutting board and let rest 5 minutes.
- Meanwhile, remove and discard tough stems from watercress.
- Cut carrot into thin matchstick-size sticks and combine with watercress.
- Toss salad mixture with half the Ginger Dressing. Mix remaining dressing with the pecans.
- To serve, thinly slice duck and divide among four serving plates, fanning slices. Arrange watercress mixture in a small mound on each plate and spoon pecans on top.
- If desired, sprinkle with radish to garnish.