Cooking duck is quite easy to prepare, not to mention, delicious. Especially when it comes to this particular roasted duck breast and ginger lime dressing recipe. Serve the roasted duck breasts over a bed of young garden greens for a light and refreshing salad.

We have the blessing of raising our own meat. And whatever we do not raise we purchase from local farmers in the area.

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Raising ducks has been a true benefit for the homestead. The focus is to raise true dual purpose heritage breeds. These duck breeds are excellent egg layers and ideal to raise for meat consumption.

https://afarmgirlinthemaking.com/13-duck-breeds-raise-fresh-egg/

We currently raise Welsh Harlequins, but will be making the switch to another heritage breed, the Silver Appleyard. The Appleyard breed is much larger in size with a better meat ratio than the Harlequins, laying a decent 240 eggs per year.

Duck Meat

Duck meat is a flavor all in its own. It is more similar to steak than chicken or turkey due to its red meat flavor. Not to mention, duck is quite healthy to consume.

When duck is cooked properly, 70% of the fat is eliminated from the cut of meat. Duck meat is much leaner and has less saturated fats than other meats. Skinless duck breast contains fewer calories. As a matter of fact, it has less fat than a similar portion of chicken, beef, or pork.

But it’s the duck fat which should have you drooling. Duck fat is incredible to cook with and has similar health benefits to olive oil and other nonsaturated fats.

Wild duck is much different in flavor than farm raised fowl. Not to mention, the wild meat tends to be a bit tougher. Regardless, domestic and wild duck meat are both delicious when cooked right.

Roasted Duck Breast – Ingredients

The ingredient list is foreign to many. However, the sesame oil, fish sauce, and light soy sauce do store well, between one to two years. Many easy Asian and Hawaiian dishes contain these items, make sure to follow along for recipes containing these ingredients.

6 duck breasts, boneless
salt and pepper, for seasoning

Ginger Lime Dressing

1/2 cup olive oil
2 tsp sesame oil
2 tbsp lime juice
1 tbsp grated ginger root
2 tsp fish sauce
1 garlic clove, crushed
2 tsp light soy sauce
1 tsp sugar
2 green onion stalks
1 orange, zest the rind and juice

Salad Mix

young mixed greens
1 English cucumber
1 small red onion

Equipment

hand juicer press
zester tool
small mixing bowl
mixing spoon
hand whisk
bakeable nonstick cooling rack
baking sheet
measuring spoons
measuring cup

Roasted Duck Breast with a Ginger Lime Dressing – Instructions

From start to finish this meal takes roughly 25 minutes to ‘throw together’. Enjoy!

Preheat oven to 400 degrees Fahrenheit.

Ginger Lime Dressing

In a small mixing bowl add all the ingredients. Using the hand whisk, blend until the sugar has completely dissolved into the liquid.

Roasted Duck Breast

Rinse duck breast and pat dry with a muslin dish towel or paper towel.
Prick the skin all over with a fork and season well with salt and pepper.
Put the cooking wire rack onto the baking sheet. Next, place the duck breast skin-side down on a cooking wire rack.
Roast the duck breasts in the preheated oven for 10 minutes. Then, flip the breasts and cook until medium rare or medium done. The center of the meat will be pink in color.
Flip the roasted duck breasts one final time to crisp the skin, making sure to not burn the skin.

Salad Mix

Select young leafy greens of choice, wash well.
Wash the cucumber, thinly slice into coins.
Cut and peel half of the red onion. Thinly slice the onion, adding as much as desired to the salad mix.

To Serve

Add mixed greens, cucumbers, and red onions to a serving platter or large salad bowl.
Slice the roasted duck breast, place on top of salad greens.
Drizzle the ginger lime dressing over the top of the salad, serve immediately.

Printable Recipe Card – Roasted Duck Breast Salad with Ginger Lime Dressing